Green Veggie Flakey Pastry Pie

For the pastry: put the dry ingredients into a mixing bowl and mix thoroughly.

Add the butter, shortening, vinegar and yoghurt. Using a pastry cutter or 2 knives, cut the wet ingredients into the dry, until you can mould the mixture with your hands. If the dough is too wet add more cornflour; if the dough is too dry and begins to crack, create a well in the centre of the dough and add a little water.

Form the dough into a ball, wrap in cling film and chill for at least 1 hour.

Generously dust a surface with cornflour and place the dough on top. Dust the top of the dough with cornflour and roll out very thinly until transparent.

Lift the dough from underneath with a sharp knife; dust the surface again and turn the dough over. Cut into 6-8 sheets.

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking tray and put into the oven to heat. Lightly grease an 18cm x 25cm|7" x 10"tart tin. Line the tin with a few strips of non-stick baking paper.

Unfold the pastry, and keep it covered with a damp tea towel to prevent it from drying out.

Brush 1 sheet with oil and line the tin. Repeat the brushing and layering with the remaining pastry and oil. Brush the edges with a little extra oil and scrunch the edges together to create a border.

For the filling: toss the asparagus and courgettes with salt and pepper to taste and the remaining oil and tip onto the baking tray. Place the pastry case on the top shelf of the oven, with the vegetables on the shelf below and cook for 10 minutes.

Remove the vegetables from the oven. Brush the tart with a little beaten egg and bake for a further 5 minutes until the pastry is golden brown and crisp.

Whisk the remaining egg with the lemon zest, herbs, peas, creme fraiche, salt and pepper to taste.

Arrange the asparagus ad courgettes in the base of the pastry case and crumble over half the feta.

Pour over the egg mixture, then top with the remaining feta. Bake for 30-40 minutes until the filling has set.