This pretty vegetable tart is the perfect springtime lunch

Colourful, tasty, full of goodness for your family: this vegetable tart ticks all the boxes.

You can eat it warm, or make it in advance and eat it cold for lunch.

If you want to make it vegetarian, just remove the Parma ham.

Courgette carrot flower tart

Ingredients

1 sheet ready-roll shortcrust pastry
3 tbsp Dijon mustard
150g grated mozzarella
5 carrots
3 courgettes
3 slices Parma ham (optional)
Olive oil
Salt and pepper
1 tsp red chilli flakes

Method

1. Heat the oven to 180°C/325°F/Gas 4.

2. Unroll the pastry in a round pastry dish and prick it with a fork.

3. Spread the mustard all over and cover with grated mozzarella.

4. Using a mandoline or a vegetable peeler, cut the vegetables very finely. Cut the ham into strips.

4. Tighly roll a slice of courgette and place it in the middle of the pastry dish. Place carrot slices around it then alternate between courgette, carrot and ham until the dish is full.

5. Drizzle with olive oil, season with salt, pepper and red chilli flakes. Bake for about 25 minutes.