Ham & Pea Tart

We simply love this dish. Served with a lovely salad it’s the perfect spring meal. Great for packed lunches.

Portions: 2 adults + 2 children
Cooking time: 20 mins preparation + 40 mins baking

What's in it: Peas are one of the most nutritious vegetable, rich in minerals, vitamins and anti-oxidants. They are also a good source of folic acid.

Ingredients: 250 g short crust pastry 250 g frozen peas, thawed 3 eggs 1 pot half-fat crème fraȋche 80 g medium Cheddar, grated 100 g thick slices of ham cut into chunks Salt, white pepper

Preparation: Preheat oven to 180ºC . Roll out the pastry between two sheets of cling film (this is a great trick which will stop the pastry from breaking apart). Remove top cling film, flip the pastry and line your flan tin. Remove second cling film. Lightly prick the pastry base with a folk, fill with crumpled baking paper (use ceramic baking beans if you have any) and bake for 15 mins. This is called blind baking. Meanwhile, blend peas, eggs and crème fraȋche using a food processor. Stir in grated cheese and ham. Pour filling into pastry base and bake for further 35-40 minutes at 160ºC , until the filling is nicely set and golden. Leave to cool in tin. This tart is lovely when eaten warm or cold. In the microwave, one slice will take about 1 ½ mins to heat up.

Adult version: Enjoy warm with a green side salad. Can be enjoyed cold. Suitable for freezing and reheating. Keeps in the fridge for up to 3 days. ------------------------------- Short crust pastry (savoury) 250g plain flour 125g unsalted butter 75ml milk salt In a food processor, mix flour with 125g unsalted butter and a pinch of salt until the mixture looks like breadcrumbs. Add milk and press the button a few more times until a lump is formed. Cover in cling film and rest in the fridge until needed.