Mary says: “With thin cheesy pastry and juicy roasted tomatoes, this is the perfect tart for sharing on lazy sunny days with a glass of rosé and memories of French holidays! Pistou is a French garlic and basil sauce, similar to Italian pesto. In Provence there is also a traditional soupe au pistou which uses the same flavours.”

Serves 6 – 8

Ingredients

For the cheese pastry: 

• 175g plain flour, plus extra for dusting
• 115g butter, cubed
• 55g Parmesan, grated
• 1 egg, beaten

For the filling:

• 1kg medium-sized ripe tomatoes, thickly sliced
• 4 tbsp olive oil
• 5 garlic cloves, halved
• 3 tbsp sun-dried tomato paste
• 115g Brie, cut into thin slices

For the pistou:

• 2 garlic cloves
• 2 tsp sea salt
• Small bunch of basil (15g)
• Small bunch of mint, leaves picked (15g)
• 75ml olive oil
• A squeeze of fresh lemon juice

Method

Preheat the oven to 200°C/180°C Fan/Gas 6. You will need a 33 × 23cm (13 × 9in) Swiss roll tin.

To make the pastry, measure the flour, butter and Parmesan into a food processor. Whiz until breadcrumb stage. Add the egg and ½ tablespoon of water and whiz again until the mixture comes together. Tip out on to a floured work surface and knead gently into a ball. Roll the pastry out thinly and use it to line the base and sides of the tin. Prick the base with a fork and chill in the fridge for 30 minutes.

Arrange the tomatoes in a large roasting tin.

Place the oil and garlic in a small bowl. Swirl around to coat the garlic in the oil, then pour the oil over the tomatoes. Tuck the cloves between the sliced tomatoes and season well with salt and freshly ground black pepper.

Line the pastry with non-stick baking paper and fill with baking beans. Slide on to the middle shelf of the oven. Place the tomatoes on the top shelf and cook both for 20 minutes. Take the pastry case out of the oven and remove the paper and beans. Return the pastry to the oven with the tomatoes for another 5–10 minutes, until the pastry case has dried out and the tomatoes are soft but not mushy. Leave them both to cool slightly in the tins.

Spread the sun-dried tomato paste over the base of the pastry, then carefully arrange the roasted tomatoes in neat rows on top, making sure not to add too much of the juice from the roasting tin. Scatter the garlic cloves over the top and season again. Return to the oven for 10 minutes, until the tomatoes are lightly tinged.

Meanwhile, to make the pistou, place the garlic, salt and herbs in a food processor and whiz. While the processor is still whizzing, slowly pour in the olive oil to make a soft paste. Add a splash of lemon juice.

Lay the slices of Brie over the warm tart and return to the oven for 3–4 minutes to melt a little.

Drizzle over the pistou and serve warm with a dressed green salad.

Mary says: “Hot-smoked salmon is like poached salmon but with a smoky flavour – perfect for salads. Alternatively, you could use poached salmon. The lemon dressing and herbs make the salad vibrant and bursting with flavour.” 

Serves 6

Ingredients

• 300g mixed white and wild rice 
• 6 spring onions, finely sliced
• Large bunch of dill, chopped
• Large bunch of flat-leaf parsley, chopped
• 3 eggs
• 200g asparagus spears
• 200g hot-smoked salmon slices, broken into large chunks

For the lemon dressing: 

• Zest of 1 lemon
• Juice of 2 lemons
• 180ml olive oil
• 4 tbsp white wine vinegar
• 4 tbsp runny honey
• 2 tbsp Dijon mustard

Method

Cook the rice in boiling salted water according to the packet instructions. Drain and refresh under cold water. Drain again.

Place the rice in a bowl. Add the spring onions, dill and parsley and season well with salt and freshly ground black pepper. Stir to combine.

Measure all the dressing ingredients into a jug and whisk together well. Reserve 2 tablespoons of the dressing and pour the remainder over the rice. Mix well, cover with cling film and chill in the fridge for about an hour.

Meanwhile, place the eggs in a pan of boiling water and cook for 8 minutes for soft boiled. Drain and place in cold water before peeling. Cut each egg into quarters.

Remove the woody ends from the asparagus. If the spears are thick, cut them in half lengthways. Slice the spears into 5cm lengths, then cook in boiling water for 3 minutes. Drain and refresh under cold water. Drain again.

Tip the asparagus into the rice and mix to combine. Spoon into a serving dish and arrange the salmon pieces and egg quarters on top. Sprinkle with a little salt and freshly ground black pepper, then drizzle over the reserved dressing to serve.

Mary’s Tips

• Can be assembled up to 4 hours ahead (including dressing the rice).
• Not suitable for freezing.

 Serves 4 – 6

Ingredients

• 350g spaghetti

For the pea pesto: 

• 250g frozen petits pois
• 115g unsalted cashew nuts
• 55g Parmesan, grated, plus extra to serve (optional)
• 2 large garlic cloves, halved
• Large bunch of basil, roughly chopped
• 100ml olive oil

Method

Cook the peas in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Drain again.

Place half the peas in a small food processor and add the nuts, cheese, garlic and basil. Whiz until finely chopped. Slowly add the oil, a little a time, until you have a paste consistency. Season with salt to taste.

Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml (2fl oz) of the pasta water before draining.

Place the pesto in a large non-stick frying pan, add the reserved peas and the cooked spaghetti and a little of the pasta water. Toss everything over a high heat until well coated.

Season well with freshly ground black pepper and serve with extra Parmesan, if liked.

Mary’s Tips

• Best made and served. The pea pesto can be made up to 6 hours ahead.
• Not suitable for freezing.

Cook and Share by Mary Berry (£26, BBC Books) is out now