Tomato and cheese tart:

Not necessarily the healthiest of tarts (you could use low fat cheeses instead), more of a pizza-pie. As most households won't have a pizza oven or stone brick I've crafted a nifty way round the technique for crispy bottom with a soft tasty topping, combining the uses of a fry pan and the oven this is the best home pizza you'll make.

100g Parmesan

100g buffalo mozzarella

100g Blues cheese

100g Gruyere

3 tomatoes

1 onion

2 cloves garlic

1 teaspoon sugar

1 teaspoon sea salt

1 teaspoon cracked pepper

3 tablespoon olive oil

6 large basil leaves

Dough:

250g strong flour

2 tablespoon sea salt
2 tablespoon sugar
4 tablespoon olive oil
200ml warm water

Method:

Firstly make the dough, place the water in a small bowl and sprinkle sugar and yeast onto the water and leave to ferment for 10 minutes, in a larger bowl add the flour and salt. Once the yeast has started to foam pour into the flour and mix together with your hand for 10 seconds then pour in the oil and start to kneed, if the mixture is still quite dry and not combining add a little extra water. Once the dough forms into a ball cover and leave to stand.

To make the tomato sauce dice the onion and crush the garlic, place the olive oil in a sauce pan and put on a medium heat then add onion and garlic, while the onion and garlic is sautéing roughly dice the tomato. When the onion has turned soft and transparent add the tomatoes, salt, pepper and sugar and leave to simmer for 15 minutes stirring periodically, once the tomato sauce has cooked place in a food processor with basil leaves and pulse till smooth.

On a floured surface roll the dough out roughly round 12inch circle, place and fry pan on a high heat with a dash of olive oil once hot put the dough in pan forming higher edges (like a pie) this will help hold the sauce, cook in pan till the bottom browns, remove from pan onto a baking tray. Spoon the sauce into the base and evenly spread round the tart. Grate the Parmesan and Gruyere, thinly slice and break up the mozzarella and brie, spread the Gruyere and mozzarella evenly over the tart followed by the brie and finally the Parmesan. Place the tart in oven heated at 220oC for 10 minutes, once cooked leave to cool for 2minutes before cutting, makes 6 serves.