Ingredients:

500g pack SAX8Y'S SHORTCRUST PASTRY
300g (10½oz) new potatoes, cleaned and with skin on
55g (2oz) Feta cheese
2tbsp Extra virgin olive oil
1½ tbsp Créme fraiche
½ tbsp white wine vinegar Salt and white pepper
1 tbsp. Chopped fresh mint
185g can tuna, drained
6-8 cherry tomatoes cut in half
Chopped mint, for garnish

Method:

Preheat the oven to Gas Mark 6, 200'C, 400'F On a lightly floured surface, roil out the pastry to 5mm (1/4 inch) thickness, cut out a 23cm (9 inch) circle. Place on a baking sheet, press a fork around the edge to make a border. Chill for 10 minutes, then bake in the oven for 10-15 mins until golden. Remove and cool on wire rack. Boil potatoes in salted water for 15-20 minutes until tender, drain and keep warm. Make the dressing by mashing the cheese with a fork until creamy, then beat in the oil, créme fraiche, vinegar, seasoning and mint. Slice potatoes into wedges, toss them gently in the dressing with the tuna and the tomatoes. Pile the mixture on top of the pastry and garnish with mint Serves 4-6.