Broad bean, artichoke and Parmesan tart recipe

Method

1. To make the pastry, sift the flour into a bowl with a pinch of salt. Add the butter and rub it into the flour, until the mixture resembles breadcrumbs.
2. Add the Parmesan and egg yolk and enough cold water (about 1-2 tbsp) to bring the pastry together. Knead until smooth, shape into a disc and wrap in clingflm. Chill for 10 minutes.
3. Preheat the oven to gas 6, 200°C, fan 180°C. On a lightly floured surface, roll out the pastry to the thickness of a pound coin and use it to line a 23cm x 5cm (9in x 2in) deep futed tart tin. Trim the excess pastry, then line with baking paper and baking beans or rice. Blind bake for 12 minutes, then remove the paper and beans (or rice) and bake for a further 5 minutes, or until golden.
4. Blanch the beans in a pan of boiling water for 2 minutes, then drain and refresh under cold water. Pod the beans and transfer to a bowl.
5. In a bowl, whisk the eggs with the cream, crème fraîche, lemon zest and Parmesan; season. Arrange most of the beans and artichokes in the pastry case, then pour over the egg mixture. Scatter over the remaining beans and artichokes.
6. Reduce the oven to gas 4, 180°C, fan 160°C. Bake for 25-30 minutes, until set. Remove from the oven and leave to cool in the tin for 5-10 minutes, before turning out onto a board to cool completely. Cover with kitchen foil to transport to your picnic.

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• As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.