300 g shortcrust pastry
200 g double cream
200 g, cheddar cheese and parmesan cheese equal mix
Pea and rocket salad
150 g frozen peas
½ small red onion, very finely sliced
1 tsp wholegrain mustard
1 tbsp red wine vinegar
2 tbsp olive oil
1 pinch sugar
70 g rocket
1 baby cos lettuce, leaves separated and shredded
- Heat the oven to 180C/fan 160C. Roll out the pastry to 10-cent coing thickness and use to line a 21cm tart or pie tin. Fill with paper and baking beans and bake blind for 10 minutes. Take out the paper and bake for another 5 minutes. Cool.
- Beat the eggs and cream, then mix in the cheese and season. Pour into the cooled pastry then put back in the oven for 25-30 minutes until set and lightly golden. Serve just warm or at room temperature.
- To make the salad, put the peas in a bowl and pour over a kettle full of water. Leave for 3-4 minutes then drain really well and tip them back into the dried bowl. Add the red onion.
- Whisk the mustard and red wine vinegar then gradually whisk in the olive oil and a pinch of sugar. Add this to the peas and onion with some seasoning, then toss well. Just before serving, add the salad leaves and toss again. Serve with the pie.