PEA, ASPARAGUS & HAM HOCK TART
Nothing says spring more than peas and asparagus. Showcase their grassy sweetness by combining with ham hock in a luxurious quiche, encased in golden, flaky pastry
The long bank holiday weekend is just around the corner – and I for one am ready to get out the bunting and good china for a knees up in celebration of the Queen’s 70th year on the throne.
No street party or garden gathering would be complete without a posh nibble or two, and I have three perfect recipes for the occasion. This impressive quiche is packed with shredded ham hock, sweet peas and asparagus, which is bang in season right now.
Or how about a scone with a twist? I can’t get enough of these ones, loaded with rhubarb and custard. Finger sandwiches are a must – try this filling that combines the classic egg mayo with coronation chicken spicing. 200g fresh podded peas, or use frozen (defrosted)
8 asparagus spears, halved 4 eggs
200g double cream
200g creme fraiche Flat-leaf parsley or mint (or use a mixture), finely chopped 6 spring onions, finely chopped 1 lemon, zested and juiced 25g parmesan, finely grated 150g cooked ham hock, shredded
FOR THE PASTRY
250g plain flour
125g cold unsalted butter, cut into cubes
2tsp mustard powder (optional) 30g parmesan, finely grated
FOR THE TOPPING
25g pea shoots
50g mangetout, halved lengthways
½ tsp extra virgin olive oil
1
First, make the pastry. Rub the flour, butter, mustard powder (if using), parmesan and 1tsp fine salt together in a large bowl using your fingertips until the mixture resembles sand. Or, do this by pulsing the ingredients together in a food processor. Gradually add 4-6tbsp cold water, pressing the mixture together until you have a soft dough. Briefly knead the dough until smooth.
2
Roll the pastry out between two sheets of baking parchment until 3mm thick and large enough to line a 20 x 7cm loose-bottomed springform cake tin. Remove the top layer of parchment and invert the pastry into the tin, or drape it over the rolling pin and unravel it into the tin. Push the pastry into the base and up the side – there should be about 1½cm excess pastry that comes above the rim. Then use your thumbs and index finger to crimp the excess right around the edge. Chill for at least 1 hr 30 mins or overnight.
3
Meanwhile, cook the peas and asparagus in a pan of boiling water for 3 mins, or just 2 mins for defrosted frozen peas. Immediately plunge into a bowl of ice-cold water to halt the cooking process, and leave to cool in the bowl for 2 mins. Drain and set aside until needed.
4
Heat the oven to 200C/180C fan/gas 6. Prick the base of the chilled pastry case all over with a fork. Scrunch up a piece of baking parchment, then use it to line the case, leaving some overhanging. Fill the case all the way to the top with baking beans or uncooked dry beans or rice. Bake for 15 mins, then remove the beans and parchment and bake for 10-15 mins more until golden. Don’t worry if it shrinks from the edge slightly. Leave to cool while you make the filling.
5
Whisk together the eggs, double cream and creme fraiche, then mix in the herbs, spring onions, lemon zest and juice, parmesan and cooked peas. Season with sea salt and a good crack of black pepper, then pour the filling into the baked case. Sprinkle the shredded ham hock over, pressing it into the filling slightly, then arrange the asparagus spears on top.
6
Turn the oven down to 190C/170C fan/gas 5 and bake the quiche for 45-55 mins until golden on top with a slight wobble in the middle. Leave to cool for 20 mins in the tin, then serve warm or leave to cool completely and chill until needed. Will keep chilled for three days.
7
When ready to serve, toss the pea shoots and mangetout with the olive oil, then pile in the middle of the quiche. Cut into wedges to serve.