Spiral Brunch Tart

I use a vegetable peeler to very thinly slice the vegetables; a mandoline works well too, if you have one. Arranging the vegetables may take some time but it’s worth it when you hear people’s oohs and aahs. 2 cups plain flour ½ teaspoon salt 1 teaspoon smoked paprika 170g cold butter, cubed ½ cup sour cream

FILLING

2 small free-range eggs

500g (2 cups) ricotta

2 cloves garlic, crushed

2 tablespoons fresh thyme leaves, plus extra to

garnish

50g parmesan, finely grated

3 medium courgettes, thinly sliced lengthways 3 medium carrots, peeled, thinly sliced

lengthways

1 leek (white part only), thinly sliced lengthways Extra virgin olive oil

Pastry: Place flour, salt and paprika in a food processor and pulse to sift. Add the butter; process until crumbly then mix in sour cream just enough to form a dough. Wrap dough and chill for 20 minutes.

Roll out the pastry to 4mm thick and use to line a 26cm loose-based tart tin. Trim the edges and prick pastry all over with a fork.

Chill for 20 minutes more.

Heat oven to 190°C. Place a baking tray in the oven to heat – this will help ensure the pastry base is properly cooked.

Lightly beat eggs in a large bowl, season well with salt and pepper then stir in the ricotta, garlic, thyme and parmesan. Spread ricotta mixture over the pastry.

Make sure the vegetable slices are of similar height before arranging them. Starting from the outer edge, press concentric circles of vegetables, one type per circle, into the ricotta mixture. Alternate vegetables until you reach the middle. Finish with a strip, tightly rolled into a spiral, placed in the centre.

Brush the top of the vegetables with oil and sprinkle with salt and pepper.

Place in the oven on the hot baking tray and bake for 45-50 minutes, or until the pastry is golden brown and filling is set.

Garnish with extra thyme. Cut into wedges to serve.

Serves 8