Spring Tart with Leeks, Asparagus & Peas

Serves 6

• Flour, for dusting
• 500g shortcrust pastry
• 200g peas
• 250 baby leeks, washed and trimmed
• 3 larage eggs
• 5 tbsp crème fraiche
• 1 tbsp wholegrain mustard 
• 80g Gruyère cheese, grated 
• 1 galric clove, crushed 
• Olive oil
• Handful of pea pods
• Salt and black pepper

• 1 tbsp honey 

• 2 tbsp olive oil 

• Good squeeze of lemon juice

Method:

1. Dust your work surface with flour, then roll out the pastry to the thickness of a £1 coin. Use the pastry to line a 23cm tart tin, allowing some of it to overhang the edges. Pinch the edges with your fingers and prick all over the base with a fork Chill the pastry in the fridge for 20 minutes.

2. Preheat the oven to 190°C/Fan 170°C/Gas 5. Bring a pan of water to the boil. Add the peas, leeks and asparagus and cook for 3-4 minutes until tender. Drain and rinse under cold running water to stop the cooking process, then pat dry. Cut any large asparagus stalks in half lengthways.

3. Line the pastry case with baking paper and fill it with baking beans or rice. Bake for 15-20 minutes. Remove the beans and baking paper and bake for another 10 minutes until the pastry is golden.

4. In a large jug, beat the eggs with the crème fraiche, mustard, most of the Gruyère and the garlic. Season well.

5. Arrange the peas, leeks and asparagus on top of the pastry. Pour over the egg mixture and sprinkle with the remaining grated Gruyère and drizzle with a little olive oil. Bake for 30-35 minutes, until the filling has set and the top is golden.

6. Mix the dressing ingredients until well combined and season to taste. Remove the tart from the oven and leave it to stand for 10 minutes. Scatter the pea shoots and pea pods over the top and drizzle with the dressing, then serve.