Mozzarella, olive and tomato pie

Roll 1 x 400g roll ready-made shortcrust pastry out thinly to fit a lightly greased 23cm loose-bottom tart tin. Prick the bottom with a fork and refrigerate for 10 minutes. Preheat the oven to 200°C. Combine 300g cubed mozzarella, 20 pitted and halved black olives, 4 large seeded and sliced tomatoes and 50ml olive oil in a bowl, and season to taste.

Spoon the mozzarella mixture over the pastry and distribute evenly. Sprinkle with dried oregano. Roll out another 1 x 400g roll ready-made shortcrust pastry, place it over the mozzarella mixture and neaten the sides. Make a small hole at the top for steam to escape and bake until cooked, about 20 minutes. Serve hot with salad.