Tarts with heart

You will need a 20-23cm (8-9in) baked pastry case. If making your own pastry, add 2 tsp mixed dried herbs to the flour, before mixing in the egg yolk and water. If using ready-made pastry, simply add the herbs to the filling.

1 courgette, sliced into rounds
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
1 red onion, chopped
2 cloves garlic, finely chopped
2 tbsp extra virgin olive oil
150g baby plum tomatoes (or use normal cherry tomatoes)
2 eggs
284ml single or double cream
100g goat’s cheese, crumbled (optional)
sea salt and freshly ground black pepper

1. Place all the vegetables (except the tomatoes) in a roasting tin with the garlic, drizzle with the olive oil, and season with salt and pepper.
2. Roast in an oven, heated to 200C/400F/gas mark 6, for about 25-30 minutes, until they are soft and beginning to colour. Reduce the oven temperature to 180C/350F/gas mark 4.
3. Spoon the vegetables into the baked pastry case then scatter over the tomatoes, pressing them gently into the vegetables. (If you are using ready-made pastry, scatter some dried herbs over the vegetables.)
4. Beat the eggs into the cream, season with a little more salt and pepper, and pour over the vegetables. Scatter over the goat’s cheese, if used, and bake for 25 minutes, or until set.
5. Allow to cool for 20 minutes before serving at room temperature, or serve it completely cold.