COURGETTE AND PESTO TART

Preparation 30 minutes, plus chilling Cooking around 1 hour 15 minutes

Make sure you use Parmesan-free pesto to make this a vegan main course.

FLOUR, FOR DUSTING 300G READY-MADE SHORTCRUST PASTRY 2 MEDIUM EGGS AND 1 EGG YOLK 150ML DOUBLE CREAM 3 TBSP READY-MADE BASIL PESTO 3 MEDIUM COURGETTES FRESH BASIL LEAVES, TO SERVE (OPTIONAL)

1 Preheat the oven to 200°C (180°C fan oven) gas mark 6. On a lightly floured surface, roll out the pastry to line the base and sides of a 33cm x 10cm rectangular loose-bottom tart tin. Leave overhanging. Prick the base with a fork and chill for 20 minutes.

2 Line the pastry with baking parchment and fill with baking beans. Bake for 25 minutes until the sides are crisp. Remove, lift out the beans and parchment, and return to the oven for 5 minutes until lightly golden. Trim the excess pastry. Reduce the oven temperature to 180°C (160°C fan oven) gas mark 4.

3 In a large jug, whisk the eggs, extra yolk, cream and 1 tbsp pesto. Season.

4 Peel the courgettes into ribbons, stopping when you reach the seedy middle (discard this), then toss in a bowl with the remaining pesto until well coated. Lay 5 ribbons flat on a board on top of each other. Roll up the bundle from one of the short ends to make a spiral shape. Repeat with the rest.

5 Pour the egg mixture into the base of the tart tin. Gently set the courgette spirals in it, slightly apart. Bake for about 40 minutes until set. Serve warm or at room temperature, garnished with basil leaves.