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Rough-Puff Pastry

230g plain flour

陆 tsp salt

200g chilled butter, cubed

Juice of 陆 lemon

200ml cool water

Red onion marmalade

3 large red onions

125ml balsamic vinegar

70g brown sugar (approx.)

Salt/freshly ground pepper

Filling

1 Courgette

2 Tomatoes

1 yellow pepper

录 chorizo sausage

250g Feta cheese

Bunch of flat leaf parsley, finely chopped

Sundried tomato oil

Rough Puff pastry

1. Mix the flour and salt in a bowl and add the cubed butter. Mix the lemon juice with the water and stir in enough to the flour mixture to make shaggy dough.

2. Place on a floured work surface and roll into a rectangle. Fold the bottom third up and the top third down like a business letter, seal the sides then wrap and chill for 20 minutes. Complete a total of 4 turns before using.

3. Roll out to a large rectangle to fit your tray. Cut a rectangular shape to the required size and place this onto the tray and score the dough forming a frame 1cm from the outside of the dough. Prick the dough evenly all over and return to the fridge for a final rest.

Red onion marmalade

1. Thinly slice the red onions and place in a saut茅 pan with the balsamic vinegar and approx. 50g of sugar.

2. Cook for 10 mins with the lid firmly closed until the onions are soft. Once soft, remove the lid and allow the vinegar to cook off, adding more sugar to taste if necessary. Finally add salt/freshly ground pepper to taste.

Filling

1. Thinly slice the courgette and sear on a griddle pan until wilted and charred. Place in a bowl and toss with some of the sun-dried tomato oil, salt and pepper.

2. Thinly slice the tomatoes into circles, set aside.

3. Julienne the peppers and wilt over a medium high heat until just soft. Evenly cube the feta and place in a bowl with the remaining tomato oil and pepper and toss gently.

To assemble:

1. Preheat the oven to 220掳C/200掳C Fan/Gas 7. Take the chilled pastry base from the fridge and bake for 10 minutes, remove from the oven and spread over the marmalade and top with a layer of the tomatoes. Bake for a further 5 minutes.

2. Add a layer of the peppers, then the courgettes, sprinkle over the feta cheese followed by the chorizo and bake until the pastry is well risen and golden-about 5-10 minutes.

3. Sprinkle over the parsley just before serving