Serves 6
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For the pastry

For the filling

  1. For the pastry, combine the flours and cold butter in a food processor and pulse until the mixture resembles breadcrumbs.
  2. Add the cold water and a pinch of salt and pulse again until the mixture starts to come together. Turn it out onto a work surface and gather it into a smooth ball. Wrap in cling film and refrigerate for 30-60 minutes.
  3. Place the pastry onto a lightly floured surface and roll out to roughly 3-4mm in thickness. Fold the pastry over a rolling pin and gently transfer it to a 24cm loose- bottomed, fluted tart tin. Ease the pastry into the base and press it up against the sides.
  4. Trim the pastry edges so it sits slightly above the tin; this way, if it shrinks, it won’t go below the level of the tin. Press the pastry into the flutes. Lightly prick the base with a fork, then refrigerate for 10-15 minutes.
  5. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4 and place a baking tray in the oven. Line the pastry case with parchment paper — shiny-side down — and fill with baking beans, dried beans or rice. Place on the hot baking tray and cook for 15 minutes.
  6. Remove the tin, then discard the paper and baking beans. Place the tin back in the oven and bake for another 5-10 minutes until the pastry is golden brown. Remove from the oven and set aside. 
  7. Snap the woody ends off of the asparagus, then slice the stalks into 3cm chunks.
  8. Bring a pot of salted water to the boil and place a large bowl of ice water next to it. Cook the asparagus, broccoli and peas for one minute, then drain and transfer to the ice water. This process — called “blanching” — preserves the vibrancy and crunch of the veg. Drain from the ice water and set aside.
  9. Place a frying pan over a medium heat and cook the spinach for a few minutes until it wilts slightly. Leave to cool, then squeeze out any excess moisture. Roughly chop and set aside.
  10. Add some oil to the pan and sauté the leek and courgette  for a few minutes until soft.
  11. Whisk the eggs with the cream until smooth. Season with salt and pepper.
  12. Place the green vegetables into the pastry tin, then pour over the egg mixture. Top with spring onions and Feta.
  13. Bake for 35-40 minutes until the pastry is golden and set.

Test kitchen tip: You can use any vegetables you like here — we just pulled some of our season favourites!

Nutrition Facts

Per serving: 473kcals, 28.3g fat (16.6g saturated), 42.5g carbs, 2.8g sugars, 13.2g protein, 3.4g fibre, 0.375g sodium