Ingredients:

500g pack SAXBY'S SHORTCRUST PASTRY
2-3 medIum courgettes
Thinly sliced on the diagonal
Salt and freshly ground black pepper
125g (41/2 oz) soft goats' cheese or Garlic & herb cream cheese
150ml (1/4 pint) double cream
2 eggs, beaten
1 egg yolk
3 tbsp
Chopped fresh chives
20g (3/4 oz) pine nuts

Method:

Preheat the oven to Gas Mark 6, 200'C, 400'F On a lightly floured surface, roll out the pastry and use to line a 23cm (9 inch) fluted flan tin and chill for 10 minutes. Bake the pastry blind. Remove and allow to cool. Lower the oven temperature to Gas Mark 4, 180'C, 350'F.

Layer the courgettes in circles in the pastry case. seasoning thoroughly between the layers. Soften the goats' cheese with a fork and mix with the cream, eggs, yolk and chives. Pour over the courgettes, scatter the pine nuts over the top and bake in the oven for 30-35 mins until slightly brown and set. Serve warm or cold with salad. Serves 6-8.

TO BAKE BLIND: On a baking sheet, line the pastry with baking parchment weighed down with baking beans. Bake for 10 minutes then remove the paper and beans. Return to the oven for 5 minutes until lightly browned. These times apply to 9 inch pastry cases only.

FOR BEST RESULTS: Roll out the pastry and line a flan tin or place on a baking sheet, according to your recipe. Chill for approximately 20 minutes before baking.