Courgette, ham and onion tart

• Preparation: 10 minutes
• Cooking: 40 minutes
• Servings: 4

Ingredients

• 1 roll ready-rolled shortcrust pastry
• 1 onion, sliced
• 1 tbsp olive oil
• 150g ham cut into strips
• 2 cloves of garlic, chopped finely or crushed
• 1 medium-sized courgette, sliced
• 3 eggs
• 100ml single or double cream.
• 50g Cheddar cheese, grated

Method

• Unroll the pastry and place into a 23cm tart tin with a removable base. Cover with baking paper and bake blind in the oven for about 10 minutes at 200°C. If you have some baking beans, you can place these on top to keep the baking paper in place.
• After 10 minutes, remove the baking paper and beans, if using, and cook for a further 5 minutes. After this time, remove from the oven and turn down the oven to 170°C.
• Whilst the pastry is cooking, you can start to prepare the filling. Start by beating the eggs in a large bowl. Then add in the cream.
• Next, fry the onions, courgette and garlic in the olive oil, until softened.
• Once cooked, tip the vegetables into the bowl of cream. Add in the ham and stir well.
• Once the pastry has cooked, add the cream mixture to the tart case and top with the grated cheese.
• Cook for around 20 minutes at 170°C, then for 5 minutes at 200°C until the egg mixture is firm to the touch.
• Serve with a lovely salad!