2 Courgettes (sliced lengthways or diagonally)
300g (12oz) New potatoes (cooked and sliced)
500g (1lb 2oz) Tomatoes (sliced)
100g (4oz) Gruyere cheese (grated) or any hard cheese
250g (9oz) Ready made short crust pastry
200ml Creme Fraiche
150ml (¼ pint) Milk
4 Tablespoons grated Parmesan
1 Tablespoon Olive Oil
1 Handful of basil leaves (roughly chopped)
(1) Preheat the oven to 200°C / Gasmark 6 / Fan 180°C.
(2) Roll out pastry to approx 30cm / 12 inch circle and use this to line a 20cm / 8 inch deep loose based tart tin. Allow the pastry to hang over the edge of the tin. Only trim if it overhangs too much. (If you have the time, chill the pastry for 20 minutes).
(3) Line the pastry case with greaseproof paper and fill with baking beans (this is called baking blind). Bake for 15 minutes then remove the paper and beans and bake for a further 5 minutes, or until the pastry is a pale golden colour.
(4) Reduce the oven temperature to 180°C / Gasmark 4 / Fan 160°C.
(5) Lightly brush courgette slices with the olive oil and season. Griddle or fry in a non-stick frying pan until lightly brown on each side. Remove from pan and allow to cool.
(6) Layer half the potatoes, courgettes and tomatoes in the pastry case. Season between layers and sprinkle on a little cheese and a few basil leaves. Finish with a layer of tomatoes.
(7) Beat together the eggs, creme fraiche and milk then pour into pastry case. Season and bake for 35 - 40 minutes until golden and firm to the touch.
(8) Sprinkle with the remaining chopped basil, and cool for 10 minutes before serving.