Courgette and red onion tart

Roll out enough puff pastry to make a rectangle big enough to fill a large baking tray (approx 14x9"). You could use a sheet of frozen pastry, or roll out a block (it took 3/4 of a block) or even make your own! Now the clever bit - with a sharp knife score a border just over 1" all the way round the edge (so it looks like a picture frame!) With a fork prick all over the central part leaving the border unmarked. Beat a large egg and use some to brush over all the rectangle. (Keep the rest of the egg as you will need it later). Having heated your oven to gas mark 7 (which must be about 220 C??) bake the pastry for twelve minutes until risen and golden. Gently push down the central part to leave the border standing up and leave to cool for ten minutes.

Slice up two courgettes and a red onion, and gently fry in a bit of oil for six or seven minutes. Add a crushed clove of garlic towards the end of this time, and 2oz of pinenuts.

Mix half of a large tub of creme fraiche (approx 150ml) with an ounce of grated parmesan and that egg you didn't throw away (!). Spread this over the base of the pastry case. Top with the lightly cooked vegetables and sprinkle more grated parmesan over the top, with a little salt and pepper. Bake for a further 15 - 20 minutes at gas mark 7.

Having made this once I would like to try different vegetables such as pepper and mushrooms which I think would work well. I would also try different cheese grated on the top such as Double Gloucester.

Thank you

I will definitely be giving this a go and, as you say, trying different veg