Takes 2hrs 10mins serves 8
1 round sheet of shortcrust pastry 100g green beans, trimmed and chopped 100g peas 130g goat’s cheese
4 spring onions, trimmed and chopped 4 eggs
150ml single cream
Unroll the pastry sheet. Line the tin, leaving 1cm of the pastry above the top of the tin. Prick the base and sides with a fork. Chill for 20 mins. Preheat the oven to 200°C/ Gas 6. Line the pastry case with baking paper and baking beans. Put on a baking sheet and bake for 10 mins. Remove the paper and beans and bake for 10 mins more. Add the beans and peas to a pan of boiling water for 2 mins. Drain and cool under cold water. Drain and pat dry. Put the vegetables in the case. Crumble over the cheese. Add the spring onions. Whisk the eggs and cream and season. Pour into pastry case. Bake for 45 mins until set. Remove from tin after 5 mins.