This tart freezes very well. Serve it with a snappy-earthy green salad.

for six

• 250g/8 oz of shortcrust pastry (or make some by linking here – but you will only need two-thirds of this amount
• 350g/4 oz of courgettes – between two and three courgettes
• about 10 spring onions – use the whole bunch
• 200g/7oz feta (from Greece, not the Danish pap)
• 2 tbsp olive oil
• 1 tbsp chopped thyme
• 200g soft goats’ cheese
• 2 large eggs
• 200ml/just under a cup of double cream
• smoked salt and Indonesian long black pepper

1. pre heat your oven to 210ºC and, if you don’t have an aga, put in a thick, robust, flat metal tray
2. make the pastry if you haven’t already bought it and chill
3. chop the spring onions into neat little rounds and fry in the oil in a big frying pan
4. meanwhile slice the courgettes thinly, and then add to the frying pan
5. add the salt, pepper and thyme, cook for about three minutes and then take off the heat
6. mix together the goats’ cheese, eggs, cream and crumbled feta
7. when cool (or at least room temperature) add the courgette mixture
8. meanwhile roll the pastry out, put it in your glass pie dish and prick it several times
9. pour the mixture in and cook for 25-30 minutes (watch it carefully)

 © 2014 Saucy Dressings