Courgette and Feta Tart with Nut Topping: Tart shell

• 110 g plain flour
• 50 g butter, cold, cut into small pieces
• ¼

Place the flour, butter and salt in the food-processor bowl and run for a few seconds, until the mixture resembles coarse oatmeal. Remove to a bowl and mix in, bit by bit with your hands or a wooden spoon, enough cold water to form a firm dough. It should just hold together. Press into a thick disc shape and refrigerate for half an hour.

Preheat the oven