Instructions: Concassee: Mince celery,garlic and shallots.Heat butter in medium skillet and saute vegetables 2 to 3 minutes,stirring occasionally.Chop tomatoes and add to skillet and bring to boil.Lower flame and simmer mixture until liquid has evaporated,about 20 to 25 minutes.Add remaining ingredients,stir through and cool.Refrigerate.

Cheddar Cheese Pastry Butter 8" springform pan.Measure flour and salt in bowl.Cut in butter and cheese until coarse meal.Gradually,add ice water and process until pastry begins to form a ball.Turn out dough on lightly floured board and roll out into a circle to fit pan.Press pastry so it is slightly higher than pan.Refrigerate until ready to use.

Tart: Process cheese,grating coarsely.Reserve.Chop onion fine.Melt butter in large skillet and over moderate flame,saute onion until browned. Slice courgette.Add to onion and cook about 5 minutes,stirring frequently.Add Concassee and salt and pepper to taste and cook 1 to 2 minutes longer.Correct seasoning to taste.Cool slightly.Clean work bowl.Beat together eggs and yogurt.Remove to large mixing bowl and add cheese and courgette mixture,blending with spatula.Add diced ham. Remove pastry from refrigerator and fill with egg,distributing the courgette,decoratively,throughout and on top of the torte.Bake 10 minutes,lower oven temperature from 400 degrees to 350 degrees and bake 40 minutes longer until golden brown.

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