Sift the flour and a pinch of salt into a bowl. Add the 125g / 4 1/2 oz butter and rub it in
until the mixture resembles bread crumbs. Add a little water to bring the dough together and knead
briefly. Roll out the pastry on a floured surface and fit into a 25cm / 10 inches tart pan. Chill
for 30 minutes.
Preheat the oven to 350ºF / 180ºC / Gas Mark 4. Heat the oil in a non stick skillet (frying
pan), add the onion, pepper, and zucchini (courgette), and cook for 5-8 minutes until soft. Melt
the remaining butter in a separate saucepan, add the spinach, and cook until wilted. Drain well and
stir in the peas.
Place a sheet of parchment paper and dried beans in the pastry shell and bake for 10 minutes.
Remove the paper and beans and cook for an additional 10 minutes, then remove from the oven. Reduce
the temperature to 325ºF / 160ºC / Gas Mark 3. Spread the vegetables evenly in the shell. Beat the
eggs, sour cream, and seasoning together. Pour over the vegetables and cook for 30-35 minutes until
set. Serve with apple and orange slices, if liked.