Springtime celebration

Pea, asparagus & ham hock tart

Few things say spring more than fresh peas and asparagus. Showcase their grassy sweetness in a luxurious quiche, encased in golden, flaky pastry. The ham hock provides a savoury depth, while optional mustard powder adds a gentle kick of heat. Try it for a picnic or party spread.

SERVES 6-8 PREP 25 mins plus at least 1 hr 30 mins chilling COOK 1 hr 25 mins EASY

200g fresh podded peas, or use frozen (defrosted)
8 asparagus spears, halved
4 eggs
200g double cream
200g crème fraîche handful of 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
2 tsp 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 1 tsp 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 4-6 tbsp cold water, pressing the mixture together until you have a soft dough. Briefly knead the dough until smooth.

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