Roasted Courgette and Baby Potato Tart

Roasted Courgette and Baby Potato Tart

For the pastry

260g plain white flour

50g cold butter chopped

1tbsp mixed seeds

2tbsp oats

½ tsp salt

1tsp paprika

70ml cold water and more if needed

For filling

1 medium onion chopped

½ courgette chopped

6 baby potatoes washed and 1/2’d

6 cherry tomatoes ½’d

100g slices of prosciutto chopped

3 eggs beaten

100ml cream

Oven at 180C

Make the pastry by adding everything except the butter to a food processor and blitzing until like coarse breadcrumbs. Gradually add the water until it comes together.

Tip out to the countertop and bring it all together with your hands and knead gently. Flatter slightly and wrap in cling and put in the fridge while you make the filling.

Add onion, courgette and potatoes to a flat tray, season and drizzle with oil and roast for 15 minutes. Add the tomatoes and roast for about 7 minutes more. Take out and set aside.

Roll out the pastry and line a tart tin with a removable base, with the pastry, blind bake with beads for 15 minutes, remove the beads and bake for 5 mins more.

Tip the roasted veg into the pastry base, spread out evenly. Sprinkle over the chopped ham.

Add the cream to the eggs, mix well and gently pour over the tart filling. Season well, put back into the oven for about 20 mins until it is just set in the centre. Let cool and serve with a mixed salad.

Wrap and store any leftovers in the fridge.