Double Cheese and Spring Vegetable Tart

• короткокоржове тісто↗500g block g
• звичайне борошно↗

  for dusting

• достиглий чеддер↗25g g

  finely grated

• спаржі↗200g g

  дерев'янисті кінці обрізані

• свіжі стручкові або заморожені горохи↗100g g
• яйця↗2
• крем-фреш↗100g g
• подвійні вершки↗150g g
• цілий мускатний горіх↗

  for grating

• крес↗100g g
• козяче сир↗300g or 2 logs of soft, rindless g

  or 2 logs of soft, rindless

Step-by-step instructions

1. 1

   Roll the dough into a rectangle on a lightly floured work surface. Sprinkle the cheese, fold the dough in half and roll again into a circle that fits a 25 cm tart tin with a border. Chill for 20 minutes. Meanwhile, blanch the asparagus in boiling water for 3 minutes, then drain and cool under cold water. Do the same with the fresh peas – cook for 1 minute, or simply thaw frozen peas.

2. 2

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Prick the tart base with a fork, line it with baking parchment and fill with baking beans. Bake the tart for 30 minutes, remove the parchment and beans, prick again if it has risen, then bake for another 10‑15 minutes until the crust is golden‑brown.

3. 3

   Meanwhile, whisk the eggs in a bowl, add crème fraîche and cream, season and add a pinch of freshly grated nutmeg. Sprinkle peas and most of the cheese over the tart and crumble half of the goat cheese. Pour in the creamy egg mixture, then layer the asparagus on top. Finally, slice the remaining goat cheese and distribute it on top, then bake for 25‑30 minutes until the custard sets and the cheese turns golden‑brown. Let cool in the tin, trim the edges of the pastry, then remove from the tin, sprinkle the remaining cheese and serve sliced into portions. It can be prepared a day ahead and left out of the fridge so the crust stays crisp.