HOLLYWOOD MOMENTS

Celebrate summer days with friends and family by serving these tempting treats from Paul Hollywood

- 

COURGETTE, FETA AND BROAD BEAN QUICHE

SERVES 6

225g plain flour, A pinch of fine salt, 60g chilled unsalted butter, diced 60g chilled lard or vegetable shortening, diced 3-5 tbsp water For the filling 2 courgettes, trimmed 100g, feta 75g broad beans, skinned 4 medium eggs, plus 2 extra yolks 200ml double cream 1/2 tbsp wholegrain mustard 1 tbsp chopped chives Salt and white pepper

1. For the pastry, put flour and salt into a bowl, add butter and shortening or lard, and rub in using your fingers until the mixture resembles fine breadcrumbs. Add water to bring the dough together.

2. Turn out onto a lightly floured surface, knead until smooth then wrap in cling film. Chill for 30 minutes.

3. Preheat the oven to 200°C/ 180°C/gas mark 6 and have ready a loose-bottomed, 23cm fluted tart tin, 3.5cm deep.

4. Roll the pastry on a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving any excess hanging over the edge. Line the pastry with baking paper and fill with baking beans (or uncooked rice).

5. Bake 'blind' for 15 minutes, remove the paper and beans, and return to the oven for 8 minutes or until it looks dry and lightly coloured. Trim excess pastry from the edge and patch up any cracks.

6. For the filling, shave the courgettes into ribbons. Stack a handful on top of each other, then roll into a pinwheel. Place the courgette rosette in the centre of the pastry case.

Add more courgette ribbons to the outside until the courgette slices start to lean on the edge of the case and hold themselves in.

7. Crumble the feta over the courgettes and add the broad beans.

8. Whisk the eggs, extra yolks, cream, mustard and chives in a bowl. Season with salt and a pinch of white pepper. Pour the mixture into the pastry case and bake in the oven for 25-30 minutes, until the filling is just set and golden brown.