Double Cheese and Spring vegetable Tart

Double Cheese and Spring Vegetable Tart

500g block shortcrust pastry
Plain Flour for dusting
25g tasty cheese finely grated
200g Asparagus spears trimmed
100g fresh or frozen peas
2 eggs
100g crème fraiche
150g double cream
nutmeg for grating
100g spinach
300g rindless goat’s cheese

Roll out pastry into a rectangle on a pastry mat lightly dusted with flour. Scatter over the cheese, fold the pastry in half and roll out again into a circle or rectangle that fits a 25/30 cm Quiche/Tart tin with an overhang. Chill for 20 mins. Meanwhile, cook the asparagus in boiling water for 3 mins, then drain and refresh under cold water. Cook the fresh peas the same way for a minute, or simply defrost the frozen peas.
Heat oven to 200C/180C fan. Prick the base of the tart well, line with baking parchment and fill with pie weights. Bake the tart for 30 mins, remove the parchment and pie weights, prick again if it has puffed up, then bake for another 10-15 mins until biscuit brown.
Beat the eggs in a bowl, add the crème fraiche and cream, season and add a pinch of freshly grated nutmeg. Scatter the peas and most of the spinach over the tart and crumble over half the goat’s cheese. Pour over the creamy egg mixture, then lay the asparagus spears on top. Finally, slice the remaining goat’s cheese and arrange on top, then bake for 25-30 mins until the custard is just set and
the cheese is golden brown. Leave to cool in the tin.