Ingredients

The makings of the

1
Mix the Philadelphia together with the lemon zest, juice and salt and put in a piping bag, ready for filling the tart.
2
Roast peppers on a BBQ or chargrill until the skin is charred. Leave to cool on a tray and with a knife peel away the skin.
3
Remove seeds and cut into 1 cm wide slices. Place in a container with olive oil, thyme and basil stalks and leave to marinate in the fridge.
4
Roll out the puff pastry, prick with a fork, then line a 10 cm tart mould.
5
Egg wash and then bake at 190 °C for 12-16 minutes until golden brown.
6
Wilt down a large handful of spinach. Pan fry the courgette slices and cherry tomatoes very quickly. Leave on a J-cloth ready to build the tart.
7
Put half of the spinach in the tart case, add a few pipes of Philly mix and some harissa at the bottom. Then, build up the tart in layers with courgette, pepper, Philly mix, basil leaves and tomato.
8
Bake on 180 °C for 6 minutes and serve on a bed of the remaining spinach.