To make the vegetable tart, start cutting the courgettes: salt them lightly and let them drain in a colander. Peel the potatoes, wash and dry them, then cut them too and julienne, transferring them to a pan in which you have heated two tablespoons of oil.
Brown the potatoes and cook them for 15 minutes. Remove from the heat and drain them on paper towels. In the same pan, place the well-dried zucchini julienne with a kitchen towel and cook over high heat, turning it often, for 15 minutes.
In a saucepan, heat two tablespoons of oil and flavor the finely chopped onion; when it has become transparent just salt it and withdraw from the heat. Collect the potatoes and courgettes with the onions in a bowl, mix everything with the beaten eggs, the minced ham, the grated cheese, the basil and the chopped chives. Salt and pepper.
Brush a tart pan with oil and lay the puff pastry on it. Distribute the filling prepared evenly and bake in a hot oven at 200 ° for about 25 minutes. Withdraw, let the vegetable tart rest for about ten minutes and serve.