PRIMROSE, PEA & RICOTTA TART

This tart is a celebration of lovely late-spring produce: peas, new-season greens, spring onions, mint, sorrel and delicate primroses. If you don’t grow primroses, or if yours have finished by the time the peas are ready, replace them with violas for an equally beautiful result.

FOR THE PASTRY

100G WHOLEMEAL FLOUR 100G PLAIN FLOUR

120G BUTTER, CUBED

1 EGG, SEPARATED

1 TBSP VERY COLD WATER

FOR THE FILLING

200G RICOTTA

1 TBSP OLIVE OIL

150G SPRING ONIONS, FINELY CHOPPED

100G FRESH OR FROZEN PEAS 100G ROUGHLY CHOPPED DE-STALKED GREENS (SUCH AS SPINACH, CHARD, BEETROOT/ BEET LEAVES AND A FEW PRIMROSE LEAVES), THOROUGHLY WASHED 3 LARGE EGGS

150ML DOUBLE CREAM

25G CHIVES, FINELY CHOPPED 25G MINT LEAVES, FINELY CHOPPED

15G SORREL, FINELY CHOPPED (OPTIONAL)

75G CHEDDAR, GRATED SALT AND FRESHLY GROUND BLACK PEPPER

25-30 PRIMROSE FLOWERS, SEPALS REMOVED, AND 15 VIOLA FLOWERS, TO DECORATE

1 First make the pastry. Combine the flours and a pinch of salt in a large bowl; rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk and water and bring together with a butter knife. You can also do this in a food processor. Reserve the egg white for later.

2 Knead the dough for a couple of seconds, just until it comes together with no floury patches. Wrap it in cling film and refrigerate for 30 minutes.

3 Preheat the oven to 190°C (170°C fan oven) gas mark 5. Put the ricotta in a fine sieve over a bowl to allow excess water to drip out.

4 Heat the olive oil in a frying pan over a medium heat and cook the spring onions until soft. Increase the heat and cook for another minute or two. If you are using frozen peas, add them to the pan towards the end of this time to defrost them.

5 Put water in a small pan about 3cm deep and add the greens. Bring to the boil and cook for 3 minutes, then strain, wrap in a clean dish towel and squeeze out as much water as possible.

6 Put the eggs and cream in a large bowl, add the greens, season and blitz with a blender. Stir in the chives, mint and sorrel. Taste and add more salt or pepper if necessary.

7 Roll out the pastry on a lightly floured surface to a thickness of 3mm, into a circle large enough to line a 26cm loose-bottomed tart tin (3-4cm deep). Line the tin, being careful not to stretch the pastry. Don’t trim the edges at this stage, unless there is a lot of overhang. Put a large circle of baking parchment on top and fill with baking beans or uncooked rice. Bake for 20 minutes, then remove the beans or rice and bake for another 10 minutes. Finally, beat the egg white with a pinch of salt, brush it on to the inside of the pastry case and bake for another 5 minutes. Leave to cool a little, then trim the edges with a sharp knife.

8 Turn the oven down to 150°C (130°C fan oven) gas mark 2. Spoon the spring onions, peas, drained ricotta and Cheddar into the pastry case and pour over the green filling. Decorate with primroses and/or violas. Bake for 35-40 minutes, or until the filling is mostly set but with a wobble. Leave to cool in the tin for half an hour. Serve slightly warm or at room temperature.