Artichoke and potato tart

Use pastry to line a 28cm flan ring set on a baking sheet. Prick the pastry base all over with a fork, then chill until firm. Preheat the oven to 190°C (fan force).

Heat a baking sheet in the bottom third of the oven. Line the pastry case with tin foil, then fill it with baking beans or raw rice. Slide the lined flan ring off its baking sheet and onto the hot baking sheet in the oven and bake for 20 minutes until pastry is lightly coloured.

Remove from the oven and lift off the foil and beans. Put another baking sheet in the oven to preheat.

Meanwhile, steam or gently boil the potatoes until tender. Drain and when cool enough to handle, peel and slice thinly. Sprinkle with salt and black pepper.

Drain the artichokes and press gently to rid them of excess oil. Mop with paper towels, then chop roughly and place in a bowl. Add the spring onions, tarragon, capers, crème fraîche, ham, eggs, 1 teaspoon salt, black pepper and nutmeg. Mix together, then gently stir in the potatoes.

Pile the mixture into the pastry case and scatter the parmesan on top. Slide the tart onto the heated baking sheet and bake for 25 minutes until the pastry is well cooked and tart is golden on top.

Put the flour and salt in the bowl of your food processor (use the cutting blade). Add the butter and whiz until the mixture resembles coarse breadcrumbs. Mix the yolk and 3 Tbsp of the water together and pour in through the funnel; pulse until clumpy.

Tip the dough onto a lightly floured board and form into a ball. Wrap in plastic wrap and refrigerate for 20 minutes or so, or until the pastry is just firm (if it gets hard, you’ll need to let it soften a little before you roll it out).

Alternatively, you can make this pastry by hand. Use butter that's in a pliable state, but not too soft. Mix it into the flour, first using two knives and a cutting motion (or use a pastry blender), then using your fingertips. Quickly mix into a ball with beaten egg yolk and 4 Tbsp water, then proceed as above.