Monday: Upside-down tomato tart
320g pack ready rolled reduced-fat puff pastry
250g pack cherry tomatoes
1 red onion, finely sliced
1 garlic clove, crushed
5g fresh thyme, leaves picked
2 tbsp olive oil, plus extra to drizzle (optional)
1 head of broccoli, cut into florets and stalk thinly sliced
½ lemon, juiced
1. Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry onto a chopping board, keeping it on its paper. Place a baking dish about 25 x 18cm upside down on top of the pastry and cut around the dish. Transfer the pastry and chopping board to the fridge.
2. Meanwhile, tip the tomatoes, onion, garlic and most of the thyme into the baking dish and mix well. Drizzle over 1½ tbsp oil and season. Prick the tomatoes with the tip of a sharp knife to help release the juices during cooking, then roast for 15 mins until the tomatoes start to burst.
3. Use the trimmed pastry sheet to top the veg in the dish; discard its paper. Then use a spoon to tuck the pastry down carefully around the edges, easing it gently around the tomatoes in the middle. Prick the top of the pastry a few times with a fork, then bake for 20 mins or until the pastry is golden and puffed up. Leave to rest for 5-10 mins.
4. Meanwhile, cook the broccoli in a pan of boiling water for 2-3 mins until just tender; drain and steam dry for 1 min. Heat the remaining oil in a frying pan over a medium-high heat and fry the broccoli until charred and cooked through. Season and tip into a bowl; toss in the lemon juice.
5. When the tart has rested, loosen the sides of the pastry with a knife and quickly invert onto a board (flip confidently, using a tea towel to protect your hands, as the juices will be very hot). Scatter with the remaining thyme, crack over some black pepper and drizzle with a little extra olive oil, if you like. Serve with the broccoli.