Recipe by Sophia Lindop

Serves 6 to 8

Ingredients
For the pastry
2 cups all-purpose flour
1 tsp paprika
½ tsp salt
150 g butter, cubed
3 tbsp iced water
Filling
2 x 200g canned chunky tuna, roughly flaked
200g preserved artichoke hearts, quartered
50g sundried tomato pesto
10 pitted green olives
6 whole cherry tomatoes
fresh basil
sea salt and freshly milled black pepper
1 egg yolk, beaten in a little milk to brush the pastry

Method
Preheat the oven to 200°C.

Mix the flour, paprika and salt in a bowl and rub the butter cubes into the dry ingredients until it resembles fine crumbs.  Add the cold water to form a dough.

Roll out the pastry on a floured surface to a thickness of about 3 millimetres to form roughly a  round shape. Transfer to a baking tray lined with sheet of baking paper.

Spread the sundried tomato pesto on the base leaving a 5 centimetre rim.  Layer the rest of the ingredients on top.

Fold the rim over the outer circumference of the filling to form a secure casing, keeping it open in the middle.  Brush the pastry with the egg wash.  Place in the oven and bake for 25 to 30 minutes until golden brown.

Top with roughly torn fresh basil leaves and serve with generous glasses of La Motte Vin de Joie Rosé.