The peas at the Becketts Farm Greengrocers are the stars of the show available from our farm shop along with eggs and spring onions. A tart filled with a creamy pea and spring onions mix is sure to please guests.

Serves 12, Ready in 1Hr 20.

Ingredients

For the Pastry

200g Plain flour

100g butter, cubed

50g Mature cheddar (finely grated)

Pre-rolled pastry can also be used

For the filling

25g butter

One bunch of Becketts Farm Shop spring onions

200g Becketts Farm Shop Peas

150ml milk

3 large eggs

200g crème fraiche

Good grating of nutmeg (optional)

100g Mature cheddar

Method

1. If using pre-rolled pastry move to step 3. Heat oven to 200C/180C fan/gas 6. To make the pastry, tip the flour and butter into a food processor, and pulse until the mixture resembles fine breadcrumbs. Add the cheese and pulse to combine. Add 2-3 tbsp cold water and mix to a firm dough.
2. Tip the dough out onto a lightly floured surface and knead briefly. Roll out and line a 30 x 20cm rectangular tin (or a 26cm round flan tin) – no need to trim the pastry edges. Chill for 15 mins, then line with baking parchment, fill with baking beans and blind-bake for 10 mins. Remove the parchment and beans, bake for a further 10 mins until biscuity brown. Trim off excess pastry using a small sharp knife.
3. Reduce oven to 180C/160C fan/gas 4. Melt the butter in a frying pan, add the spring onions and gently fry for a couple of mins until softened. Add the Becketts Farm Shop peas, add salt and pepper to preference and cook gently, stirring from time to time for a further 5 mins. Tip into the food processor with the milk and work to a purée. This could also be achieved by using a stick blender.
4. Beat the eggs in a large bowl until fluffy, then beat in the crème fraîche, nutmeg (optional), half the cheese, the pea purée and seasoning. Pour into the pastry case and sprinkle with the remaining cheese. Bake for 25-35 mins until the filling is firm and lightly browned. Serve with a side salad also available from the Becketts Farm Shop.