Courgette, goat's cheese and toasted pine nut tart

If you're making the pastry yourself place the flour, butter and a pinch of salt into a food processor and blitz until it resembles breadcrumbs. Crack the egg in and bring together until it forms a pastry ball. Wrap in cling film and place in the fridge for 30 minutes. Once chilled, roll out the pastry on a lightly floured surface then use it to line a 25cm tart case. Chill in the fridge or freezer for 20 mins.

Heat your oven to 200C. Line the pastry-filled tart case with baking paper and fill with baking beans. Bake blind for 20 minutes, then remove the paper and beans and finish baking for a further 10 minutes until the pastry is golden. Leave to cool in the case, then carefully trim the edges of the pastry.

Gently beat together the eggs and cream. Add in the Parmesan cheese and mint, then season with salt and pepper. Fill the tart case with the filling.
Mix together the courgette ribbons and heap into the tart. Dot with the crumbled goats cheese and pine nuts, then pop in the oven to bake for 20-25 mins until just set and golden.