For the pastry, put 170g plain flour and 115g salted butter cut into cubes into a food processor with a pinch of salt. Pulse until it starts to come together.

When it starts to look like rubble begin to add 2 tbsp water – 1 tbsp at a time – then blend again, it will fully combine and come together.

Pull this out onto a lightly-floured work surface.

Form the pastry into a disc, wrap in cling film and put in the fridge for an hour.

Spread a sheet of greaseproof paper (approx 34cm) onto your kitchen counter.

Roll the pastry into a 30cm circle on the paper.

Using the paper to transport it, use the pastry to line a 22cm tart tin with a removable base. Chill in the fridge or freezer (it’s best to stick it in the freezer if you can). Leave for 30 minutes. Chilling helps the pastry to stay in shape and not shrink.

Heat the oven to 220C/210C fan/gas mark 7 and put a metal baking sheet into it.

Prick the base of the pastry-lined tin with a fork. Fill the tart case with a piece of crumpled parchment paper and fill it with baking beans (or dried lentils or regular beans).

Bake for 15 minutes on top of the heated baking sheet.

Remove the tin from the oven, take out the parchment and the beans then return to the oven. Cook for another seven minutes.

Meanwhile make the filling.

Heat ½ tbsp olive oil in a frying pan and add 125g bacon lardons and 1 small finely chopped onion.

Cook until the bacon is golden – about three minutes – and the onions are softening.

Add 100g sweetcorn kernels and cook for another 3 minutes then stir in 1 small puréed garlic clove and 1 small roughly chopped red chilli. Cook for another minute.

Scrape into a bowl and leave to cool.

Turn the oven temperature down to 190C/180C fan/gas mark 5.

Put 3 large eggs, 250ml double cream, 2 sliced pickled chillies, some seasoning and 2 tbsp chopped parsley into a jug and beat until everything is combined.

Spoon the filling into the tart case and sprinkle 25g grated extra mature cheddar over the top.

Pour in the egg mixture then sprinkle over the remaining 25g grated cheddar.

Put this into the oven on top of the baking sheet and bake for 35-40 minutes until the centre of the tart feels firm.

Leave to cool for about 15 minutes, then carefully turn out the tart onto a board or plate.

Serve with a plain green salad (made with romaine or baby gems, say) that has a good dressing.