Individual Broccoli and Courgette Tarts
Preheat the oven to 200°C (180 fan) | 400°F | gas 6 with a baking sheet to warm.
Line two individual tart tins with the pastry and trim the edges. Prick all over and bake blind for 5-10 minutes until the pastry is lightly gold. Remove and set aside.
Heat the olive oil in a pan and fry the onion gently until softened and gold. Add the courgettes and cook gently for about seven minutes until softened and gold.
Meanwhile, steam the broccoli florets until just tender. Arrange the vegetables evenly over the pastry bases.
Whisk together the eggs, egg yolk, crème fraiche, seasoning and Gruyere then pour over the vegetables.
Bake in the oven for about 25 minutes until the filling is puffed and just set.