Vegetable tart

To make the pastry, blitz the flour and butter to a crumb. Mix in the cheese and a pinch of lemon zest until just incorporated using the pulse setting.

Add the egg yolk and pulse to form a dough. If necessary, add a little ice-cold water.

Wrap up the dough and leave in the fridge to chill for 20-30 minutes before using.

Using a mandoline or a sharp knife, slice all the vegetables lengthways as thinly as possible. Brush the aubergine with the lemon juice to prevent it from turning brown.

Preheat the oven to 180°C/Gas Mark 4. Microwave the carrot slices in a bowl with a few tablespoons of water for 1 minute, then leave to cool. Repeat this process with the other vegetables but only cooking them for 30 seconds. Alternatively, steam for a minute or 2, or pour boiling water over the vegetables and set aside for 20 minutes, to make the vegetables flimsy enough to bend. Drain and leave to cool.

On a lightly floured surface, roll out the pastry to approximately 5mm (1/4in) thick and line a 20cm (8in) (3cm deep) loose bottomed fluted tart case, trimming off any excess.

Line the pastry-lined tin with parchment paper and baking beans and bake for 15 minutes. Remove the beans, then bake for another 5 minutes until golden.

To make the filling, mix together the mascarpone, egg, cheeses, pesto, sundried tomato, a pinch of lemon zest and season with salt and pepper. Spread the filling into the base of your tart case.

Pat the vegetables dry and season them well. Roll up a stack of the sliced vegetables, aubergine, carrot and courgette to form a spiral and place this in the centre of your tart. Continue wrapping vegetable slices around the spiral, one by one, to form a large rose-like effect. Drizzle the tart with olive oil.

Bake for 30-40 minutes until the filling has set and turned lovely and golden. Leave to cool for 15 minutes before serving – I like this best with a green salad.