Step: 1/13

Wash the cauliflower and the broccoli. Divide into individual florets, then peel and dice the stalk.

Step: 2/13

Peel the carrots and cut into 1cm dice.

Step: 3/13

Cook the broccoli in a little boiling salted water for about 2 minutes, then remove with a slotted spoon and rinse under cold water in a sieve. Repeat for the cauliflower and carrots.

Step: 4/13

Drain the vegetables well.

Step: 5/13

Plunge the tomatoes into boiling water, then into iced water. Drain and remove the skins.

Step: 6/13

Dice the boiled ham.

Step: 7/13

Preheat the oven to 200°C (180°C fan, gas 6). Roll out the puff pastry on a floured surface until slightly larger than the tin.

Step: 8/13

Butter the tin, dust with flour and then line with the dough.

Step: 9/13

Cover with a sheet of baking paper and fill with baking beans. Bake blind in the oven for 10 minutes.

Step: 10/13

Remove the baking paper and beans. The beans can be reused after cooling.

Step: 11/13

Spread out the vegetables on the base and top with the ham.

Step: 12/13

Whisk the eggs with the crème fraîche, cream, salt, pepper and nutmeg.

Step: 13/13

Pour the egg mixture over the vegetables and bake in the oven for 40 minutes until golden brown.