Summer vegetable tart

For the basic dough, preheat the oven to 200°C. Combine flour and salt in a large mixing bowl. Cut the shortening and butter into small chunks and add to the flour mixture. Using a pastry blender or by hand, rub/blend butter and shortening into the flour until it is the consistency of damp sand with a few pea-size pieces of the butters remaining. In a separate bowl, beat the egg with vinegar and water, and slowly add the flour mixture, stirring only until it is moist. The dough should hold the form of a ball. Wrap in plastic wrap and smooth with a rolling pin so that the dough forms a flat disc. Chill in the fridge for at least 30 minutes. If the dough is chilled for longer it may need to soften outside the fridge for a few hours.

Roll out the pastry on a floured work surface and line a 28cm tart tin. Prick with a fork and chill for 10 minutes in the freezer. Bake blind for 20 minutes, remove and brush the tart base with the egg. Return to the oven for 10 minutes. Transfer to a wire rack to cool.

For the vegetable filling, remove the cherry tomatoes from the vine and place on a roasting tray. Drizzle balsamic vinegar over and roast in the oven for 45 minutes or until the tomatoes are soft and lightly charred. Transfer to a wire rack to cool. Lower the oven temperature to 175°C. Fry the onion in oil in a frying pan over low heat until soft, about 10 minutes. Add garlic and baby marrow and fry until the baby marrow is just crisp and tender, another 3 – 5 minutes. Remove from heat.

Spread the onion and baby marrow mixture over the tart base. Layer the tomatoes on top. Drizzle pesto over the tomatoes. Arrange the bocconcini slices over the pesto. Bake until the cheese has just melted and turned golden brown, about 25 minutes. Transfer to a wire rack to cool for 10 minutes. Garnish with basil and black pepper, and serve warm with a leafy green salad.