Chicken and yellow courgette flan

Makes 10 slices

250g chicken breast, diced 400g yellow courgettes, diced 170g flour, plus extra for dusting 70ml warm water 9 tbsp oil 2 shallots, peeled and finely diced 100g spinach 2 medium eggs 100ml milk 75g whipped cream 80g cheddar, grated butter for greasing sea salt and black pepper

In a bowl, knead the flour, a pinch of salt, the warm water and 6 tbsp of the oil into a smooth dough. Wrap the dough in foil and let it rest for approximately 1 hr. Near the end of the resting time, preheat the oven to 200°C/gas mark 6. In a large pan, heat 1 tbsp of oil. Sauté the courgette cubes for 2-3 mins, then season with salt and pepper and remove. Heat the remaining 2 tbsp of oil in the same pan, add the chicken and fry for 4-5 mins, then season with salt and pepper. Approximately halfway through the cooking time, add the shallots to the pan. Add the spinach and cook until wilted. Remove the mixture from the pan. In a bowl, whisk the eggs, milk and cream together, then add 55g of the cheese. Fold in the chicken mixture and the courgettes, and season with salt and pepper. On a lightly floured work surface, roll out the dough into a rectangle approximately 15 x 38cm. Grease a 12 x 35cm rectangular tart tin, then fill it with the prepared pastry. Prick the pastry several times with a fork. Pour the creamy mixture over the pastry and sprinkle with the remaining cheese. Bake for 30-40 mins until golden brown. Serve in slices while still warm.