Ingredients

• 1 medium sized egg
• 250g plain flour
• 185g unsalted butter (diced)
• 5g table salt
• 5g caster sugar
• 70g strong cheddar, rated
• 20g wild garlic, blanched and squeezed dry
• 20g Baby spinach, blanched and squeezed dry
• 30g broad beans, after podding and de-husked
• 2 eggs
• 50g milk
• 50g double cream

Method

1. In a large bowl add the flour, sugar, salt and butter. Rub gently with your fingertips to make a fine breadcrumb texture.
2. Mix in the water and the eggs to combine the dry mix into 1 ball, divide into 2 wrap each piece of pastry in clingfilm and transfer to the fridge to rest for 30 minutes.
3. Once rested roll out 1 pastry ball into a large circle big enough to fit a 16cm tarte ring, gently lay the pastry over the tarte ring and push into the corners.
4. Prick the base with a fork, line the inside of the base with a double layer of clingfilm and fill with baking beads or dried chickpeas.
5. Return to the fridge to rest again for another 20 minutes.
6. Preheat the oven to 160⁰C.
7. Place the tart case onto a grease-proof lined tray and transfer into the oven for 30 minutes or until cooked through.
8. Once cooked Leave to cool and trim the edges to the top of the ring.
9. For the filling: Preheat the oven to 160⁰C fan.
10. When the case has cooled, put the cheese on the bottom followed by the spinach, broad beans and wild garlic.
11. Mix up the egg, milk and cream with salt & pepper and pour over the tarte until full.
12. 3. Transfer to the oven and bake for 25- 30 minutes or until the tart has a slight jelly-like wobble and a golden-brown colour to the top.
13. Serve hot or cold.