Arrange a layer of peppers over the base of a greased tart tin, packing them close together. Place a circle of ready-rolled puff pastry over the peppers, tucking in the edges. Bake for 15 minutes until golden. Turn out onto plates, scatter with feta, basil and a drizzle of balsamic vinegar.
Make a frittata with sweet red peppers, spicy salami and fontina cheese, scattered with basil and wild rocket.
Make a quick pizza using naan bread for the base - spread with sun-dried tomato paste, passata or tomato purée, top with sliced sweet red peppers, Taleggio cheese and some fresh thyme.