Nici Wickes joins Jack Tame to talk about a delicious recipe for a picnic tar, which she describes as a favourite and best served at room temperature, making it perfect for taking on a picnic.
A PICNIC TART
This tart is a favourite of mine and it’s good served at room temperature so perfect for taking on a picnic. 
Serves 6-8 
2 sheets short crust pastry 
3 eggs, beaten with a fork 
200g cream cheese or crème fraiche, room temperature 
1 cup roughly chopped herbs – any or all of parsley, coriander, basil 
½ tsp sea salt + ground black pepper 
1-2 zucchini, or use asparagus or broccoli, sliced thinly 
75 g parmesan, grated 
Chutney to serve 

Preheat oven to 180 C and place an oven tray in to heat. Grease a 26x34cm shallow roasting dish or tart tin.
Press pastry into tin, moistening the joins and pressing firmly to seal. Trim edges.
Whisk together eggs, cream cheese and seasoning. Add herbs. Pour into pastry case.
Lay vegetable slices on top and sprinkle over parmesan.
Bake for 25-35 minutes or until set and pastry crust is crisp. Cool in tin. Wrap in a tea towel and take to the picnic!