Courgette and pesto tart

Make sure you use Parmesan-free pesto for this vegetarian main course.

SERVES 4-6

PREPARATION TIME 30 minutes, plus chilling and cooling COOKING TIME about 1 hour 15 minutes

Flour, to dust

300g ready-made shortcrust pastry 2 medium eggs, plus 1 egg yolk 150ml double cream

3tbsp ready-made basil pesto 3 medium courgettes

Fresh basil leaves, to serve, optional

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

2 Line the pastry case with baking parchment and fill with baking beans. Cook in the oven for 25min, until the

sides are crisp. Remove from the oven, lift out the baking beans and parchment and return to the oven for a further 5min, until lightly golden on base and pastry feels sandy to the touch. Trim excess pastry. Reduce oven temperature to 180°C (160°C fan) mark 4.

3 In a large jug, whisk the eggs, extra yolk, cream and 1tbsp 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 about 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 remaining ribbons.

5 Pour the egg mixture into the base of the tart tin. Gently set the spirals into the mixture, spacing slightly apart. Bake in the oven for about 40min, until set. Leave to cool for 10min before serving warm, or serve at room temperature sprinkled with basil, if you like.