Fred's tips

Decorate with pea shoots and pea flowers

  • Rolling pin icon
    Prep Time: 25 Min
  • Cooker icon
    Cooking Time: 40 Min
  • Clock icon
    Difficulty: Easy
  • Plate icon
    Makes: Serves 4-6 People

Ingredients

  • Pastry
  • 200g Homepride Plain Flour
  • 100g Unsalted Butter (diced)
  • Pinch of Salt
  • 2-3tbsp Cold Water
  • Filling
  • 5 Medium Eggs
  • 170ml Double Cream
  • 100g Cheddar Cheese
  • 150g Trimmed Asparagus
  • 1 Leek Finely Sliced
  • 50g Fresh/Frozen Garden Peas
  • 25g Unsalted Butter
  • Pinch of Salt and Pepper
  • 1tbsp Chopped Parsley
  • Decoration
  • Pea Shoots & Pea Flowers
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Method

  1. Put flour and salt in a bowl, and rub in butter with your fingertips until it resembles breadcrumbs. Add water a little at a time, until dough comes together. Wrap in cling film and pop in fridge to chill for around 30minutes.
  2. Roll out pastry to line a rectangular 36x12 cm tin, or a deep 20cm tin, and leave pastry to overhang slightly. 
  3. Heat oven to 180*fan. Prick base of tart with a fork, line with baking paper and fill with baking beans. 
  4. Blind bake for 15 minutes.
  5. Remove beans and paper, and cook for 5-10 minutes more until pastry is light golden brown and dry. Trim off overhanging excess with a knife.

For the Filling:

  1. Melt butter in a frying pan then add sliced leeks and cook until they’re beginning to soften.
  2. Crack eggs into a jug and whisk in cream. Add salt and pepper and chopped parsley. Add in half the cheese and mix through.
  3. Scatter the remaining cheese over the base of the tart. Top with cooled leeks, then arrange asparagus and peas on top.
  4. Pour over cream and egg mixture and bake for 25-30 minutes, until egg mixture is just set.
  5. Turn tart out onto a plate or serving board, and decorate top with edible pea shoots and pea flowers.