Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Place the pepper halves skin side up under a hot grill and cook until the skin blackens. Put the pepper into a plastic bag, seal and allow to cool before peeling the skin away and slicing the flesh into thin strips. Arrange the slices of tomato and pepper strips over the base of a 23cm (9in) cake or flan tin. Heat the butter, olive oil and sugar and pour over the tomato slices and pepper strips. Season to taste.
Trim the pastry into a rough circle larger than the circumference of the tin, and place over the top of the tomatoes and peppers. Tuck in the edges. Bake for 30 minutes. Once cooked, take a heatproof serving plate and place over the flan tin. Protecting your hands with oven gloves, carefully flip the tin and plate so the tart drops out tomato side up. Garnish with a few fresh basil leaves and serve with a green salad, if you like.
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