Tuna niçoise tart

1
Grease and line a large baking tray with baking paper. Unroll the pastry on the prepared tray and use a sharp knife to score a 2cm border along the edge. Brush the edge with egg wash then bake at 200°C for 15 minutes or until the pastry is light golden. Cool slightly then delicately flatten the puffed centre
2
Spread the onion chutney and 2 tbsp pesto in the centre of the tart then bake for 10-12 minutes more
3
While the pastry cooks, put the tomatoes, potatoes and olives in a bowl. Add 1 tbsp pesto and mix well. In a separate bowl, glaze the sugar snap peas and Goody Tuna in 2 tbsp sun-dried tomato vinaigrette.
4
To build the tart, layer the potato, tomato, and olive mixture in the center. Top with the tuna and sugar snaps, making sure each slice gets a bite of every flavor. Sprinkle with the herbs, shallots, and lemon zest then slice to serve with rocket leaves drizzled with more vinaigrette. Finish with a final drizzle of pesto.

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