Courgette Pizza Tart with Olive Oil Pastry

The courgettes and runner beans are coming thick and fast on our allotment but I'm really envious of these wonderful chillies my brother-in-law Fred has grown. He's got loads and has very generously given me some.

My attempt at growing peppers this year has been pretty pitiful by comparison so I've given one of my plants to Fred to see if he can work his magic. I've been trying to grow Padron peppers which are the small Spanish peppers fried whole and served as tapas - most of them are mild but the sting in the tail is that one in 15-20 is fiery hot so it's a bit of a Russian pepper roulette when you eat them.
The combination of courgette and chilli sits happily on this easy olive oil pastry base and I've added a sprinkle of chopped chorizo for a delicious smoky sausage hit.  Using olive oil in the pastry instead of butter means it's very quick to mix as there's no rubbing in.

Serves 2
Makes one 25cm tart
Takes about 45 mins plus pastry chilling time

Olive oil pastry:
170g plain flour
Pinch of salt
4 tbsp olive oil
1 medium egg
1 tbsp cold water
Topping:
3-4 tbsp pizza topping sauce (I used M&S new Margherita pizza sauce)
1 medium courgette, thinly sliced
1 chilli, deseeded and chopped
125g pack mozzarella, drained and sliced
90g pack diced chorizo (again M&S)

1 Place the flour and salt in a bowl. Add the olive oil, egg and water and mix to form a dough. If it feels a bit dry add a little more water. Knead lightly until just smooth, wrap in cling film and chill for 30 mins.
2 Heat the oven to 200C, fan 180C, gas 6. Roll out the pastry on a lightly floured surface to make a thin round approx 25cm in diameter. Place on a baking tray and spread the pizza topping sauce over the top.   Cover with the courgette slices, sprinkle over the chilli and finish with the mozzarella and chorizo. Drizzle with a little olive oil and bake for 15 mins until the base is crisp and the mozzarella is starting to brown.