Pea & spring onion tart

Ingredients

• 25 g butter 
• 200 g crème fraîche 
• 3 large eggs 
• 150 ml milk 
• 12 servings grating of nutmeg good
• 200 g peas frozen
• 1 bunch spring onion sliced

Equipment

• food processor
• bowl
• frying pan
• oven
• knife

Directions

1. Heat oven to 200C/180C fan/gas 6.To make the pastry, tip the flour andbutter into a food processor, and pulseuntil the mixture resembles finebreadcrumbs.
2. Add the cheese andpulse to combine.
3. Add 2-3 tbsp coldwater and mix to a firm dough.Tip the dough out onto a lightly flouredsurface and knead briefly.
4. Roll out andline a 30 x 20cm rectangular tin (or a26cm round flan tin) – no need to trimthe pastry edges. Chill for 15 mins, thenline with baking parchment, fill withbaking beans and blind-bake for 10 mins.
5. Remove the parchment and beans, andbake for a further 10 mins until biscuitybrown. Trim off excess pastry using asmall sharp knife.Reduce oven to 180C/160C fan/gas 4.Melt the butter in a frying pan, add thespring onions and gently fry for a coupleof mins until softened.
6. Add the peas,season and cook gently, stirringoccasionally, for a further 5 mins.Tip into the food processor with themilk and work to a purée.Beat the eggs in a large bowl, thenbeat in the crème fraîche, nutmeg,half the cheese, the pea purée andseasoning.
7. Pour into the pastry caseand sprinkle with the remaining cheese.
8. Bake for 25-35 mins until the filling isfirm and lightly browned.