Rainbow vegetables

Serves 8

400g spelt flour, plus extra for dusting

200g chilled unsalted butter, cubed, plus extra for greasing

105ml ice-cold water

300g broccoli, cut into florets

300g green beans, trimmed

3 tbsp olive oil

2 red peppers, cored and sliced

2 courgettes, trimmed and chopped

250g button mushrooms, halved

600ml sour cream

15g thyme leaves, plus sprigs to garnish

9 eggs

1 tsp grated nutmeg

2 tbsp breadcrumbs

300g cooked ham, cubed sea salt and black pepper

30cm round, high-rimmed, loose-bottomed fluted tin

In a large mixing bowl, combine the flour and butter, and add a pinch of salt. Rub the butter into the flour using fingers and thumbs until it forms a breadcrumb-like consistency. Mix in the water, then knead together with one hand to bring the mixture together into a dough. Wrap the dough in cling film, then leave to chill for 1 hr.

Grease the tin, then dust a clean kitchen surface with flour. Roll out the dough to a circle with a circumference of approximately 45cm and fit in the prepared tin, trimming the pastry approximately 1cm from the top. Leave to chill for 30 mins.

In a saucepan, cover the broccoli and beans with boiling water and simmer for 3 mins. Drain and refresh with cold water until the vegetables are cool. In a large frying pan, heat the oil, then sauté the peppers, courgettes and mushrooms for 2 mins, season with salt and pepper and allow to cool.

Preheat the oven to 200°C/gas mark 6, then cover the chilled pastry case with baking paper and fill the tart with baking beans and place on a flat tray. Bake for 10 mins, then remove the baking paper and beans and bake for a further 5 mins.

In a large bowl, mix together the sour cream, thyme leaves, eggs and nutmeg, and season with salt and pepper.

Sprinkle the pastry base with the breadcrumbs and fill with the fried vegetables, broccoli, beans and ham. Pour in the egg mixture, then bake for 50 mins-1 hr until firm and golden. Allow to cool for 10 mins, then serve or cool completely and chill for 30 mins before serving, garnished with the thyme sprigs.