Courgette tart with fresh tomato sauce

Method

1. To make the optional tomato sauce: heat the olive oil in a large pan and add all the other ingredients, including seasoning. Cook, covered, for 15 minutes. Take off the lid and cook until reduced by a third - about 15 minutes - sieve and check the seasoning.
2. To make the pastry: put the flour, butter and a little salt into a food processor and whizz to crumb stage. Add the egg yolk and enough water (3 tablespoons) to bind the pastry together. Wrap in cling film and chill for 1 hour.
3. To make the tart: roll out the pastry on a lightly floured surface to about 3mm (1?8in) thick. Use to line the flan tin, with a little extra pastry up the sides to allow for shrinkage. There will be a little pastry left over. Chill flan case while the oven heats up to Gas Mark 4 or 180°C. Prick the pastry base with a fork, then line it with paper and baking beans or foil and bake for 15 minutes. Take out the paper/beans or foil and cook base for another 15 minutes.
4. Trim the ends off the courgettes and slice the vegetables thinly. Cook the courgettes in 3 batches. Melt a third of the butter in a frying pan, add a batch of courgette slices, season and cook for several minutes until a little softened but not too browned. Spoon into a large bowl and cook the rest, adding them to the bowl.
5. Turn up the oven to Gas Mark 5 or 190°C. Whisk together the eggs, egg yolk and cream and season with salt, pepper and a good pinch of nutmeg.
6. Pour half the custard into the bowl of courgettes and mix gently. Spoon the mixture into the flan case. Sprinkle in the parsley. Pour the rest of the custard over. Bake tart in oven for 30-35 minutes. Cool for about 10 minutes then serve warm with the fresh tomato sauce, if you like.

Top tip: The sauce will keep for a week or two in the fridge. Use it for pasta or with grilled meats. Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe

By Jennifer Shepherd