How to Make It
Preheat the oven to 200°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. Once cool peel the skin away from the flesh and slice into thin strips.
Arrange the tomato, courgette and pepper strips over the base of a cake or flan tin (approx 23cm (9in) tin).
In a pan heat the butter, olive oil and sugar. Pour the mixture over the tomato, courgette slices and pepper strips.
Trim the pastry into a rough circle larger than the circumference of the tin and place over the top of the tomatoes, courgette and peppers. Tuck in the edges before Baking for 30 minutes. Once cooked take a plate and place over the tin. Carefully flip the tin and plate so the tart drops out pepper side up. Be careful as the tin and tarte will be hot so use oven gloves to protect your hands. Wait to cool slightly before slicing. Serve on its own or with salad
Note - calorie figure is for the tarte only and does not include any salad you may serve the tarte with.