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Take advantage of stunning springtime veg plucked fresh from the fields with this crisp veggie tart. Feed a crowd as a veggie main with buttered potatoes and salad leaves, or take on an early summer picnic – you won’t have leftovers!
Makes one 23cm tart
Cooking time: 1 hour plus 15 minutes prep
Ingredients
1 tbsp olive oil
1 shallot, peeled and finely chopped
200g garden peas, after shelling
1 bunch spring onions, finely sliced
1 bunch fresh mint, roughly chopped
284ml double cream
4 large organic eggs
350g shortcrust pastry, ready rolled or homemade
100g organic cheddar, grated
Method
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