Pea, asparagus & ham hock tart
Showcase the grassy sweetness of fresh peas and asparagus in a luxurious quiche, encased in golden, flaky pastry. The ham hock provides a savoury depth, while optional mustard powder adds a gentle kick of heat. Try it for a picnic or party spread.
SERVES 6-8 PREP 25 mins plus at least 1 hr 30 mins chilling COOK 1 hr 25 mins EASY P
200g fresh podded peas, or use frozen (defrosted)
8 asparagus spears, halved
4 eggs
200g double cream
200g crème fraîche handful of flat-leaf parsley or mint (or use a mixture), finely chopped
6 spring onions, finely chopped
1 lemon, zested and juiced
25g parmesan, finely grated
150g cooked ham hock, shredded
For the pastry
250g plain flour
125g cold unsalted butter, cut into cubes
2 tsp mustard powder (optional)
30g parmesan, finely grated
For the topping
25g pea shoots
50g mangetout, halved lengthways
½ tsp extra virgin olive oil
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