Serves 4
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  1. Roll out the pastry on a lightly floured work surface and use to line a 20cm loose-bottomed tart tin. Prick the base all over with a fork and place in the freezer for 10 minutes.
  2. Preheat the oven to 220°C/200°C fan/gas mark 7. Line the pastry case with baking paper and add a layer of baking beans or rice. Bake for 12 minutes.
  3. Thinly slice half of one courgette and set aside. Grate the remaining courgettes into a sieve and sprinkle with a little salt. Place over a bowl and set aside for 5-10 minutes.
  4. Remove the paper and baking beans and reduce the oven temperature to 180°C/160°C fan/gas mark 4. Return the pastry case to the oven for another five minutes.
  5. Heat the olive oil and butter together in a large pan over a medium-low heat. Add the onion and cook for 6-8 minutes until softened.
  6. Turn the heat to medium-high and add the courgette and thyme. Cook for 2-3 minutes until just golden. Add the garlic and chilli and cook for two minutes. Stir in the sun-dried tomatoes and set aside to cool slightly.
  7. In a large jug, whisk together the cream, egg, egg yolks, two-thirds of the grated Cheddar and some black pepper.
  8. Evenly spread the vegetable mixture over the base of the tart. Pour over the cream mixture and top with the remaining Cheddar and the reserved courgette slices.
  9. Bake in the oven for 25 minutes until golden and just set. Serve with a green salad.

Nutrition Facts

Per serving: 705kcals, 49.9g fat (13.8g saturated), 49.4g carbs (5.9g sugars), 18.4g protein, 3.8g fibre, 0.431g sodium