Brush the courgettes with a little oil, sprinkle with a pinch of salt, and distribute the soaked pine nuts evenly over the top. Bake the tart in the lower third of the oven for about 40 minutes.

Try adding pine nuts to a tart filling for a more classy dessert. For a rich, nutty tart, mix them with eggs, maple syrup, and vanilla to make a custard-like filling, then bake it in a buttery crust.

Place the filling in the middle and then even it out, leaving a few inches around the side, scatter the pine nuts on top. Close the sides up so that you have a round tart with an open top.

For the pesto, place the basil, pine nuts, Parmesan and garlic in a pestle and mortar and grind, while gradually adding the extra virgin olive oil until a paste is formed. For the tarts ...

Whilst that is cooking, run a knife trough the watercress. Remove the cooked tart from the oven and serve on a chopping board.