Pea, pancetta & asparagus tart

Preheat the oven to 180°C, gas mark 4. Roll the pastry out on a lightly floured surface to fit a 23cm round or square 4cm-deep fluted tart tin. Trim off the excess pastry around the edge and prick the base with a fork. Line the pastry case with baking parchment, fill with baking beans, rice or dried beans and chill for 20 minutes.

Place the pastry case onto a baking tray and bake for 15-20 minutes until starting to turn a golden colour. Remove the baking beans and cook for a further 15 minutes, then set the pastry case aside to cool.

Meanwhile, warm the olive oil in a large frying pan over a medium heat. Cook the shallots and pancetta for 3-4 minutes, then stir in the asparagus and cook for a further 5 minutes until starting to soften. Add the frozen peas and season. Remove from the heat and add the mint. Leave to cool.

In a large jug beat together the eggs and cream. Season. Sprinkle 2-3 tablespoons of the cheese into the base of the pastry case, then top with half of the asparagus mixture, followed by half of the egg mixture. Repeat these steps again, then finish with a sprinkling of cheese. Carefully transfer the tart to the middle shelf of the oven for 40-45 minutes until just set and golden. Leave to cool before removing from the tin and serving.