Ingredients

1 deep 24cm blind-baked pastry
case
Filling
40g butter
85g courgettes
(baby or regular), sliced at an angle
85g runner beans
stringed, halved lengthways and sliced
85g fresh or frozen peas
3 continental salad onions
stems chopped and bulbs quartered
300ml milk
25g plain flour
2 large eggs
110g log full-fat soft goat’s cheese
sliced
3 small vine tomatoes
quartered

Method
step 1
Preheat the oven to fan 170C/ conventional 190C/gas 5. Melt the butter in a medium saucepan and cook the green vegetables and onions for 5 minutes, stirring until starting to soften. Tip the milk and flour into the pan and stir over the heat until it thickens to a smooth sauce. Cool for 5 minutes or so, stirring to stop a skin forming.

step 2
Beat the eggs into the sauce and generously season. Pour into the pastry case and scatter with the goat’s cheese and tomatoes.

step 3
Bake for 40 minutes until the filling is set, turning golden. Cool for a few minutes before taking from the tin. Serve with a green salad.