Ilove tart – wouldn’t that make a good T-shirt caption? But I really do. Especially savoury tarts, which are great for using up bits and pieces that might be in the fridge. That said, I don’t like to overcomplicate them – instead, I let the ingredients speak for themselves, such as in this courgette, feta and red onion number, which is perfect on a picnic blanket with a good, crunchy salad and cold white wine. This and the roast cauliflower salad are great choices to pack up for a day in the park. Courgette, feta and red onion tart (pictured top) Prep 20 min Chill 30 min Cook 1 hr 35 min Serves 6 240g shortcrust pastry For the filling 70ml olive oil 2 garlic cloves, peeled and finely chopped 2 red onions, peeled and cut into thin wedges 25g unsalted butter 4 courgettes, washed, trimmed and cut into 1cm-thick discs 3 eggs 2 egg yolks 250ml double cream Flaky sea salt and black pepper 1 tsp chilli jam (optional) 180g feta 1 handful finely chopped mint leaves Roll out the pastry to 2mm thick, then lay it over a greased 30cm fluted tart tin, pressing it into the contours of the tin, and chill in the fridge for half an hour. Heat the oven to 160C (140C fan)/325F/gas 3. Line the surface of the chilled pastry with greaseproof paper, fill with baking beans or rice, and blind bake for 15 minutes. Remove the beans/rice and paper and bake for a further 10 minutes, then take out of the oven and set aside. Put the olive oil in a large, heavy-bottomed pan on a low heat, add the garlic and red onions, and cook gently for 10-15 minutes, until the onions have softened. Add the butter and courgettes, and cook, stirring every now and then, for another 10 minutes, until cooked through and golden, without turning them to mush. Once cooked, take off the heat and leave to cool. Whisk the eggs, egg yolks and cream in a bowl, then season and, if using, add the chilli jam (I happened to have some in the cupboard, so popped it into the mix). Crumble in the cheese, then stir in the cooled courgette mix and chopped mint. Check again for seasoning. Pour the mixture into the tart case – make sure it’s nice and full – then bake for about 45 minutes, until the centre is just firm to the touch. Remove and leave to cool. If you are taking the tart to a picnic, leave it in its tin and put that in a cardboard box, because it is quite delicate. To serve, gently press the tart out of the tin, slice and serve with salad and cold white wine. Roast cauliflower, leek and chickpea salad Prep 20 min Cook 20 min Serves 4-6 1 cauliflower, leaves on Flaky salt and freshly ground black pepper Extra-virgin olive oil 2 leeks, outside leaves discarded, split down the middle, thinly slicedand washed 400g tin chickpeas 1 bunch flat parsley, washed, dried and finely chopped 1 handful dill, washed, dried and chopped 1 handful coriander, washed, dried and chopped 2 tbsp capers Lettuce leaves, to serve (optional) For the dressing 1 garlic clove, peeled and finely grated 1 tsp red-wine vinegar 100ml extra-virgin olive oil 50ml yoghurt 50ml tahini 1 tsp sumac Heat the oven to 180C (160C fan)/350F/gas 4. Cut the cauliflower in half, rub it all over with salt and olive oil, then roast for 15-20 minutes, until golden. Once roasted, cut or break the cauliflower into small florets. Meanwhile, blanch the leeks in salted boiling water for two minutes, then drain. Whisk all the dressing ingredients in a large bowl, taste and season accordingly. Toss the cauliflower, leeks and chickpeas into the dressing bowl, add all the herbs and capers, mix again and leave for at least 20 minutes, so all the ingredients get to know each other. Before serving, check again for seasoning, then serve in paper cups or lettuce leaves. Margot Henderson is co-owner/chef at Rochelle Canteen, London E2, and the Three Horseshoes, Batcombe, Somerset Discover more recipes from your favourite cooks in the new Guardian Feast app, with smart features to make everyday cooking easier and more fun. Start your free trial today.