Philly roast pepper, courgette, harissa and basil puff pastry tart

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1. Mix the Philadelphia together with the lemon zest, juice and salt and put in a piping bag, ready for filling the tart.
2. Roast peppers on a BBQ or chargrill until the skin is charred. Leave to cool on a tray and with a knife peel away the skin.
3. Remove seeds and cut into 1 cm wide slices. Place in a container with olive oil, thyme and basil and leave to marinate in the fridge.
4. Roll out the puff pastry, prick with a fork, and then line a 10cm tart mould.
5. Bake at 190⁰C for 12-16 minutes until golden brown.
6. Wilt down a large handful of spinach. Pan fry the courgette slices and cherry tomatoes very quickly. Leave on a J-cloth ready to build the tart.
7. Put half of the spinach in the tart case, add a few pipes of Philly mix and some harissa at the bottom. Then, build up the tart in layers with courgette, pepper, Philly mix, basil leaves and tomato.
8. Bake on 180⁰C for 6 minutes and serve on a bed of the remaining spinach.
9. Chefs tip: Make large vol-au-vent cases if you don’t have a tart mould - egg wash the pastry, cut a base circle and place it on a tray. Cut another circle the same size and take a cutter 1 cm smaller than the base and cut out the middle, then place on the base. Repeat this process to get higher sides on the tart. Press the center down when it comes out of the oven.