TARTE AU SOLEIL

- Preheat the oven to 200C/Gas 6

- Mix together the black olives, sundried tomatoes and the artichoke hearts

- Roll out the pastry and cut out 2 circles of 25cm; place one circle on a baking sheet, lined with baking parchment and spread with the pesto, leaving a 2.5cm border all round

- Sprinkle the olive, sundried tomato and artichoke filling on the pesto; place the second circle on top

- Mark the centre with a small glass; cut the pastry into four quarters, keeping the marked centre whole; cut each quarter first into half and then into quarters; this will give you 4 slices per quadrant, making 16 slices in all; place the dish in the freezer for 5 minutes to make it easier to twist the slices; twist each slice twice, leaving the end flat; place once more in the freezer for 5 minutes to make it easier to brush with the beaten egg

- Brush the tart with the beaten egg and sprinkle the centre with the sesame seeds; place in the freezer for another 5 minutes which will help the tart keep its shape

- The tart can be prepared the day before, covered with baking parchment and left in the freezer or fridge; bake straight from the freezer, no need to thaw first; bake for 20-25 minutes until golden brown and puffed up

- Spread the Nutella on one of the circles leaving a 2.5cm border all round; sprinkle the chopped hazelnuts on the Nutella and place the other pastry circle on top

- Continue like for the savoury version; after taking out of the oven, brush with the warm honey and sprinkle the roasted, chopped hazelnuts on top