For the savoury tart: Preheat the oven to 200 degrees C, conventional setting, for 15’.

Sieve the flour with the salt into a bowl. Make a ‘’well’’ in the centre. Beat together the whole egg, egg yolk, olive oil and 1 Tbsp water and pour into the well, followed by the olives. Knead until the dough comes away from the sides of the bowl and no longer sticks to the fingers.

Turn out onto a floured surface and knead for 5’. Cover the dough with plastic wrap and put in the fridge for 30’.

Grease a 22 cm mould. Roll out the dough into a sheet with a rolling pin or work with the fingers like modelling clay, pushing to line the base and sides of the mould. Prick the surface all over with a fork, cover with plastic wrap and refrigerate for 20’.

Put the prepared peppers on the grill of a preheated oven and bake for 12-15’until the skin has blackened. Transfer immediately to a plastic bag and leave for 10’. Peel and finely slice.

Remove the mould with the dough from the fridge. Line the base with greaseproof paper and fill with a little rice to act as a weight (prevents rising). Bake for 10’. Remove the paper and bake for a further 5’.

Reduce the oven temperature to 170 degrees C. Beat the yogurt in a mixer until light and fluffy. Add the feta, eggs and milk and beat until well combined. Lastly add the peppers, basil and freshly ground pepper. Adjust the seasoning. Pour into the half baked tart case and bake for 25’.