witha pinchofsalttothe
consistencyofbreadcrumbs.
Withthemotorrunning,steadily
addthechilledwater,stopping
assoonasthedoughcomes
together.Tipoutthedough,knead
ita coupleoftimes,thenwrap
andchillforatleast 30 minutes.
Removethepastryfromthe
fridgeandletit comeuptoroom
temperaturebeforerolling.
2 Heattheovento180°C/
160°Cfan/gas4.Rolloutthe
doughtoa circleabout3mmthick
anda fewcentimetreswiderthan
yourtarttin.Linethetinwiththe
pastry,leavinganoverhang(see
MakeAhead).Prickthebase,
thenlineit withbakingpaper
andbakingbeans/uncooked
rice.Bakefor 20 minutes,
thenremovethebeans/rice
andpaperandreturnthecase
totheovenfor10-12minutes
untiljustgolden.Removefrom
theovenandtrimthe overhanging
pastry.Setaside.
3 Forthefilling:podthebeans
andpeas(youcanleaveanyvery
smallpodswhole).Seta large
fryingpanovera mediumheat.
Addtheoil,thentheasparagus.
Seasonandcookfor2 minutes,
thenaddthespringonions,
lettuce,peasandbroadbeans.
4 Cookfora fewminutesmore
untilthelettucehaswilted– you’ll
needtotossthevegaroundthe
pan.Addthetarragon,parsley
andlovagetothepan.Season
againwithplentyofsaltand
pepper,thenspoonintothetart
case.Dotthecheeseoverthetop.
5 Combinethewholeeggs,egg
yolks,milkandcreamina jug.
Seasonandmixwell,thenpour
themixtureoverthetartfilling.
6 Carefullytransferthetarttothe
ovenandbakefor30-35minutes
untilit hasa mottledgolden
topandthefillinghaspuffed
upslightly.Restforatleast
20-30minutesbeforeserving.
PERSERVING(FOR6)794kcals,
61.2gfat(36.2gsaturated),17.7g
protein,46.3gcarbs(4.7g sugars),
0.5g salt, 4.6g fibre →
In2002,ThePrince’sTrustgavemea start-upgrant.
Themoneyhelpedmesetupa kitchenwhereI bakedtarts,
likethisone,tosellatthelocalfarmers’market.I lovedthe
marketandtheproducerswhocamealongeveryweekend.
Theupsideofa slowdaywasgettingtoeatmyown
tarts for supper, breakfast and maybe lunch, too.EASY SWAPS
Ifyoucan’tget
holdoffresh
peas,usefrozen
gardenpeas.Look
outforlovageat
farmers’markets,
ifthere’soneopen
nearyou.Or,if
youcangethold
ofseeds,lovage
iseasytogrowat
home.Otherwise
useanequal
quantityof
ex t r a pa r sley.what’s good now.