Courgette and tomato tart

This month’s seasonal recipe from Anna Cairns Pettigrew

A tart which just screams summer and is always great for entertaining. Serve it alongside a big green salad and crusty bread for a light summer dinner.

SERVES 6

Preparation time: 40 minutes Cooking time: 35 minutes

For the pastry

200g/7oz wholemeal flour 100g/31⁄2oz butter, softened

6 tbsp cold water

For the filling

2 x small courgettes, sliced

150g/5oz tomatoes, halved

2 spring onions, sliced

4 large free-range eggs

200ml/7fl oz double cream 100g/31⁄2oz parmesan cheese, grated A handful of chard, chopped

6-8 sprigs of dill, chopped

Sea salt and black pepper to taste

1. Preheat oven to 200C/fan 180C/gas 6.

2. Put the flour and butter into a large bowl.

3. Using a pastry blender or fork, cut the butter into the flour until it resembles breadcrumbs. 4. Sprinkle the water over the flour and stir to bring together a ball of dough. If it does not do this easily, add a few more drops of water. Cover the dough and leave it to stand for 15 minutes. 5. To make the tart case, put the dough on to a floured surface, roll out the pastry to the thickness of a £1 coin and lift it into your prepared dish. Ease the pastry into the case and press into place. Prick all over with a fork and line with baking paper, then fill with baking beans. Bake in the oven for 10 minutes, then lift out the baking beans and bake the tart case for a further five minutes.

6. Meanwhile, beat the eggs in a bowl and stir in the cream. Add the dill, chard, salt and pepper and spring onions and stir.

7. Arrange the courgettes and tomatoes into the pre-cooked tart case. Pour the egg mixture over the courgettes and tomatoes then sprinkle the cheese over the top. Bake on the middle shelf of the oven for 30-35 minutes until the top is golden and the filling is set.

8. Remove from the oven and allow to cool slightly before removing from the dish. Serve warm with a green salad.