Duckeys summer vegetable tart

In the summer I don't know about you but big full roast dinners and warm hot pots go out the window... so when you do want something more wholesome yet fresh and light then I have the perfect solution! I think this is a great recipe to serve warm then have cold a few days later!

RECIPE: Sautéed vegetables piled atop a creamy cheese-custard filling made with light ingredients to make this tart extra healthy for a summers evening

Servings: Makes 6 servings.

You will need:

Crust

180g wholemeal all purpose flour

1/2 teaspoon salt

6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

3 tablespoons chilled solid vegetable shortening

4 tablespoons (about) ice water

Filling and topping

5 ounces soft fresh cheese (goats, light mozzerella or feta)

120 ml half fat or healthy whipping cream

60 ml light sour cream

1/8 teaspoon salt

Generous pinch of cayenne pepper

3 eggs
2 spoons olive oil

1 small red bell pepper

1/2 medium fennel bulb, cored,

1 small courgette

1 small yellow squash

1/2 cup fresh corn kernels

1 tablespoon chopped fresh basil

To make the crust:

1. Blend together the flour and salt in a food processor

2. Using on/off turns, cut in butter and shortening until pea-size pieces form

3. With the processor running, add enough ice water by tablespoonfuls to form moist clumps

4. Gather dough into ball and then flatten into disk

5. Wrap in plastic and refrigerate 1 hour (This can be made 1 day ahead but keep it refrigerated. Soften dough slightly at room temperature before continuing.)

6. Roll out the dough on lightly floured surface to 12-inch round

7. Transfer to 9-inch-diameter tart pan with removable bottom

8. Trim dough overhang to 1 inch

9. Fold the overhang in to make it look presentable and press to form double-thick sides

10. Pierce bottom of dough all over with fork Refrigerate 1 hour

11. Preheat oven to 180 degrees and bake the crust until golden, piercing with fork if bubbles form, about 20 minutes

Cool 5 minutes then reduce oven temperature to 150 degrees.

For filling and topping:

1. Whisk the cheese, cream, sour cream, salt, and cayenne in medium bowl to blend

2. Add the eggs and whisk to blend

3. Pour into prepared crust

4. Bake until filling is set, about 20 minutes

Cool 10 minutes

5. Meanwhile, heat oil in large pan over medium heat

6. Add bell pepper and fennel and sauté until beginning to soften, about 4 minutes

7. Add courgette, yellow squash, and corn then sauté until all vegetables are tender, about 12 minutes

8. Season with salt and pepper

9. Mound vegetables on top of tart and sprinkle with basil

Serve warm or at room temperature.

This really is a health indulgence and will taste magnifacant! I cant wait to try it!