Spring Green Vegetable & Cheese Tart

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 36×12 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.