Pancetta-wrapped tomato, courgette and Emmental tart

Method

1. Preheat the oven to 180°C/ fan160°C/gas 4. Line the base and sides of an 18cm round x 4cm deep loose-bottomed tin with baking paper, then oil. Arrange 18 pancetta slices in the base and up the sides of the tin, overlapping slightly.
2. Boil 500g medium new potatoes, peeled and thinly sliced for 3 minutes, until just tender. Drain and pat dry.
3. Arrange the potatoes in the base of the tin overlapping slightly. Press down well.
4. Beat 4 large eggs with 4 tbsp double cream and season. Ladle a third of the egg mixture over the potatoes and scatter with 40g grated Emmental cheese and some chopped fresh thyme leaves, flatleaf parsley and chives.
5. Arrange 1 small courgette, sliced, on top and repeat with another third of the egg mix, 40g more Emmental and some more chopped fresh herbs.
6. Arrange 2 ripe tomatoes, sliced, and 1 more courgette, sliced, on top. Ladle over the remaining egg mix and scatter with 40g more Emmental and more chopped fresh herbs.
7. Bake for 50 minutes, until just set – cover with foil if browning too much. Cool for 20 minutes. Serve warm or cold, scattered with fresh thyme.