Step 1

Pulse the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Continue processing until dough just comes together. Turn onto a sheet of baking paper and shape into a disc. Use a rolling pin to gently roll out pastry to a 4mm-thick disc. Carefully invert the pastry onto a 23cm (base measurement) fluted tart tin with removable base. Use a small sharp knife to trim edge, reserving excess dough. Place the tart case and the reserved dough in the fridge for 1 hour to chill.

Step 2

Preheat oven to 160°C. Bake tart case for 15 mins or until light golden. Set aside to cool completely. Carefully fill any cracks with the reserved dough.

Step 3

Meanwhile, heat oil in a large frying pan over medium heat. Add onion and capsicum and cook, stirring, for 5 mins or until vegetables are tender. Transfer the mixture to a large heatproof bowl with the zucchini. Set aside to cool.

Step 4

Stir cheddar into vegetable mixture. Spoon into the pastry case. Arrange tomato, cut-side up, over the tart. Whisk eggs and cream in a large jug. Season. Carefully pour egg mixture over the tart. Bake for 45 mins or until the tart is light golden and set. Season.

Step 5

Transfer the tart to a serving plate. Cut into wedges and serve warm or at room temperature.