PEA AND PARSLEY OAT TART

Serves 6

75g (2¾oz) porridge oats

75g (2¾oz) plain flour

Salt and freshly ground black pepper 75g (2¾oz) cold butter, chopped 3tbsp cold water 200g (7oz) frozen peas

8 small asparagus spears

4 medium eggs 250g (9oz) ricotta cheese

100ml (3½fl oz) double cream

40g (1½oz) finely grated Parmesan cheese

15g (½oz) parsley, finely chopped

Put the oats, flour and a pinch of salt in a food processor. Blend until fine. Add the butter and process until the mixture looks like breadcrumbs. Add the water and blend until it begins to clump together. Turn out onto the work surface then bring into a ball. Dust the work surface with flour then roll the pastry into a circle large enough to line the base and sides of a 20cm x 3cm deep flan tin. Lift the pastry into the tin, press it well into the sides of the tin and trim off the excess. Chill in the fridge for 20 minutes.

Preheat the oven to 180°C/fan 160°C/gas 4. Line the pastry case with baking parchment and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and then bake for a further 5 minutes.

Put the frozen peas in a bowl and cover with boiling water, leave for 3-4 minutes then drain well. Cut the tops off the asparagus spears and reserve. Chop the tender part of the stems into 1cm slices, and discard the woody ends.

Crack the eggs into a bowl. Add the ricotta, cream, Parmesan and parsley. Mix with a fork to combine then stir in the peas and chopped asparagus stems, and season. Spread the filling into the pastry case, top with the asparagus tops and bake for 25 minutes, or until set and just golden around the edge.