Ingredients:

For the pastry (or use ready-made shortcrust pastry if you’d prefer):
200g plain flour
100g cold unsalted butter (cubed)
Pinch of salt
2-3 tbsp cold water

For the filling:
3 large eggs
200ml Unhomogenised Whole Milk (well stirred)
100ml Double Cream
1 tsp wholegrain mustard
100g cheddar (grated)
1 courgette (thinly sliced)
1 red pepper (sliced)
1 small red onion (thinly sliced)
100g cherry tomatoes (halved)
1 tbsp olive oil
1 tsp dried herbs (thyme, oregano, or mixed herbs)
Salt and black pepper

Method:

• If you’re making the pastry, rub butter into flour and salt until it resembles breadcrumbs.
• Add cold water and bring together into a dough. Wrap and chill for 20–30 minutes.
• While the pastry is cooling, toss the courgette, pepper, and onion with olive oil, salt, pepper, and herbs. Roast at 200°C (180°C fan) for 15–20 minutes until slightly softened.
• Roll out pastry and line a 23cm tart tin. Prick the base, line with baking paper, and add baking beans. Bake at 180°C (160°C fan) for 15 minutes, then remove beans and bake for another 5 minutes.
• To make the filling, whisk together eggs, milk, and cream. Season lightly with salt and pepper and stir in the mustard.
• Once the pastry case is ready, scatter the roasted vegetables and cheese evenly over the base. Pour over the custard and top with cherry tomatoes.
• Bake at 180°C (160°C fan) for 30–35 minutes until set and lightly golden.
• Cool slightly before slicing. Serve warm or at room temperature with a green salad.