Trish’s union flag tart

Trish Bonass-Ward, 47, is mum to, Alfie, 15, Joseph, 12, Ruby, seven and Violet, four. 

I chose to make this dish because… I wanted to create a celebration savoury vegetarian dish (I don’t eat meat) the kids could make, too. 

1 Roll out 3/ 4  of a 500g pack of puff pastry into a rectangle (save the other 1/ 4 for the flag). Pre-bake on a baking tray for about 8 minutes on 160°C/140°C fan/gas mark 3. Pat down to remove the steam and leave to cool.

2 Mix together 3 tbsp of mascarpone cheese and tomato pasta sauce from a jar, add 1 small, chopped red pepper and a few torn basil leaves. Season and spread over the tart base.

3 For the flag: cut the remaining pastry into strips and lay across the tart, then add strips of sun dried tomatoes and mozzarella.

4 Sprinkle the flag pattern with 2 tsp of Moroccan herb and spice mix to give a bit of a kick.

5 Cook in the oven on 180°C/160°C fan/gas mark 4 for 15-20 minutes. Serve hot or cold.