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For the pastry
For the filling
- For the pastry, combine the flours and cold butter in a food processor and pulse until the mixture resembles breadcrumbs.
- 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.
- 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.
- 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.
- 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.
- 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.
- Snap the woody ends off of the asparagus, then slice the stalks into 3cm chunks.
- 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.
- 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.
- Add some oil to the pan and sauté the leek and courgette for a few minutes until soft.
- Whisk the eggs with the cream until smooth. Season with salt and pepper.
- Place the green vegetables into the pastry tin, then pour over the egg mixture. Top with spring onions and Feta.
- 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!
Per serving: 473kcals, 28.3g fat (16.6g saturated), 42.5g carbs, 2.8g sugars, 13.2g protein, 3.4g fibre, 0.375g sodium