Summer has to be the favourite season of any chef. I am so spoiled for choice right now with the bounty of beautiful British produce over the warmer months that I change the menu almost daily, so I don’t miss out on the chance to use all of it. If only the weather would keep up.Tomato and basil tart fine (pictured top)Prep 10 minCook 50 minServes 6320g pack ready-rolled puff pastry, ideally all butter (or vegan ready-rolled puff pastry, if need be)1 egg yolk, beaten, to glaze1 small red onion, peeled and thinly sliced340g cherry tomatoes (ideally in a variety of colours), cut in halfSalt and black pepper
10g basil leavesFor the green sauce10g flat-leaf parsley leaves
10g basil leaves
10g mint leaves
5g dill leaves
