Instructions

1. Pre-heat your oven to 190C, with a large, flat baking tray inside to pre-heat too
2. Heat oil in a large frying pan and add then add onion; turn the heat to low medium and cook onion until they turn clear
3. Add garlic and tomato puree, stir and cook for a minute
4. Add chopped chilli, stir and cook until slightly colored
5. Add dried spices, mix and cook for a further 2 minutes (if the mixture is very dry at this point, add some more oil)
6. Add the tin of tomatoes to the pan, stir and bring to simmer
7. Simmer for further 5 minutes then remove from the heat
8. Liquidise the sauce mixture using your food processor or blender until smooth
9. Set sauce aside and allow to cool
10. Make the Tart:
11. Unroll the puff pastry and remove the pre-heated baking tray from the oven. Place the pastry on the tray and prick all over with a fork
12. Put the pastry in the oven for 12 minutes (to ‘blind bake’) - this step will ensure you don't end up with a 'soggy bottom'
13. After 12 minutes, remove the pastry from the oven and spread the prepared sauce on top
14. Top the sauce with your chopped ingredients and return to the oven for 15 minutes (until edge is browned and pastry cooked)
15. Remove form the oven and allow to cool; top with chopped coriander and serve