The texture of the filling is like velvet. The pastry crust is crisp and the flavours are to die for. Sweet tomatoes, the umami of melted anchovies, the perfume of marjoram and the richness of melted goats cheese. This all adds up to a tart to cut up and please a crowd. Great for a light supper or cut into slices to pair with a glass of wine. I am a big fan of Claudia Roden’s ‘tarte pissaladière’ and this tart is a rival. The original recipe is by Gill Meller but I have altered the ingredients slightly to suit how I cook.

Think cheesy, light, green fluffy, rolled up soufflé filled with a layer of luxurious cream cheese, smoked salmon and cut into delicate pinwheels.

This is a great recipe for the festive season. It can be prepared in advance and served chilled. It makes a lovely lunch, starter or supper dish and is best served with a fresh green salad.

This beautiful recipe is adapted from Claudia Roden’s latest book ‘Med’. It is a masterpiece in simplicity. It consists of just a few ingredients - onions sweated in olive oil, a grid of anchovies studded with black olives and a pastry base as crumbly as a sandcastle.