Of course, our store-bought pastry didn’t quite pass muster with the Great British Bake Off judge, but hey, we're the seaweed experts, right? If you're a little better at pastry than us though, we encourage you to make your own!
The tart can be served hot or cold as a succulent starter, or as a side dish with any meat or fish.
Preheat oven to 180C/350F and grease a 28cm round tart tin.
Place tomatoes on a baking tray, brush with olive oil and sprinkle over the Dulse. Bake until slightly dried out and soft, about 50 mins. Set aside.
Roll the pastry to a thickness of 3mm and line the tin leaving a generous lip of pastry over the edge of the tin to counteract shrinkage. Bake blind for 5 mins.
Place all the ingredients except the olives into a food processor and process for about 30 seconds or until just mixed. Too much blending will shred the Parmesan, and you won’t get the delicious Parmesan pieces when served hot.
Spread the mixture over the pastry base and the press the tomatoes into the filling. Sprinkle the olives over the top, but not on the tomatoes, and bake for 25-30 mins or until the filling is set and the pastry is golden. Serve with a mixed leaf salad.
Top tip: to cook pastry evenly at the bottom, put your tin of uncooked pastry on a hot baking tray. You can heat it up at the same time as preheating the oven.