• 500 g courgettes, topped, tailed and grated
• 2 shallots, finely chopped
• 12 g butter
• 4 tbsp finely chopped dill
• 100 g grated feta
• 2 large eggs
• 225 ml single cream
• 1 tsp salt
• freshly ground black pepper
• 1 tart shell, baked blind
• 75 g mixed hazelnuts and walnuts, coarsely chopped

Increase the oven heat to 375°F/190°C/Gas5.

You need to rid the courgettes of much of their water. You can do this either by mixing them with the salt and leaving them in a sieve for half an hour, under a weighted saucer (more likely two sieves, actually), and then squeezing hard, or, quicker but calling for some physical effort, taking fistfuls of the courgettes and squeezing hard until the water comes out. This is just as effective. Whichever way, get rid of as much water as possible. Cook the shallots in the butter over moderate heat for about 8 minutes, without letting them brown. In a large bowl mix them together with the courgettes, the dill and the cheese. In a smaller bowl beat together, with a fork or whisk, the eggs and cream. Pour this into the courgette bowl and mix together well. Add the salt, if you haven’t used it for disgorging the courgettes, and a few turns of the pepper mill. Pour the whole thing into the tart case and bake for about 25 minutes, until the top has set a little. Sprinkle the nuts over the surface and cook another 10 minutes or so, until the custard feels set. Like all tarts, this cuts into wedges once cold. In which case heat through for about 10 minutes in a hottish oven.