Serves 6
Ingredients
For the pastry
- 125g plain flour
- A pinch of salt
- 50g cold butter, diced
- 2 Tbls milk
For the filling
- 125ml milk
- 175ml double cream
- 2 eggs
- 1 Tbls fresh tarragon, chopped
- Salt and freshly ground black pepper
- 100g cheddar cheese, grated
- 180g cooked spinach, lightly chopped
- 60g cooked broad beans
Method
To make the pastry, sieve the flour and salt into a bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Add the milk a little at a time and bring everything together into a soft dough. Cover and rest in the fridge for 30 to 45 minutes.
Lightly flour a work surface and roll the pastry out to a circle a little larger than your tart tin and about 5mm thick. Line the tin with the pastry, pressing it carefully into the corners and making sure there are no holes where the filling could leak. Return the pastry case to the fridge and rest for another 30 minutes.
Preheat the oven to 190C fan, 210C conventional.
Line the pastry case with baking paper and fill with baking beans. Bake blind for 15 minutes, then remove the paper and beans.
Reduce the oven temperature to 160C fan, 180C conventional.
Beat together the milk, cream, eggs, chopped tarragon and a little salt and pepper.
Scatter half the grated cheese over the base of the pastry case, then add the spinach and broad beans. Pour over the egg and cream mixture. If needed, gently stir to distribute the filling evenly, taking care not to damage the pastry.
Scatter over the remaining cheese and return the tart to the oven. Bake for 20 to 25 minutes until the filling is set and lightly golden.
Allow to cool for at least 15 minutes before serving.
