SALMON WITH TOMATOES AND COURGETTES

Preheat the oven to 200C/Gas 6

Roll out the pastry; dust the dish with flour and place the pastry on the dish

Drizzle the salmon fillet with olive oil and season with salt and pepper; place on the pastry skin-side down, then spoon the basil pesto over the top and spread to the edges; scatter the olives on top

Place the basil leaves on the fish; slice the tomatoes and place them over the basil in the centre of the salmon; layer the courgette slices down on either side of the tomatoes; tear the mozzarella into pieces and scatter on top; sprinkle with salt and pepper and drizzle with olive oil

Gather the sides of the pastry and pinch and push them together

Brush the pastry edge with the beaten egg

Place the baking tray at the very bottom of the preheated oven and place an empty baking tray on the shelf above to protect the top of it from getting too much heat; cook for 35 minutes