Warm Pea Tart With Broccoli, Chorizo And Feta

Pastry: Put the flour, salt and butter into a food processor and whizz for a few seconds until the mixture resembles fine breadcrumbs. Tip into a bowl, stir in the cheese and add 2 tablespoons of cold water, gradually mixing with a fork until the pastry comes together. Wrap in clingfilm and refrigerate for 30 minutes. Roll out the pastry into a circle just bigger than a 28cm flan tin. Line the tin, pressing the pastry well into the case. Trim the edges and prick the base with a fork.

Refrigerate for another 30 minutes, then, using baking beans, bake the tart case blind for 15 minutes. Remove beans and cook for a further 5 minutes. Cook the peas according to pack cooking instructions and leave to cool.

Filling: Arrange the peas, broccoli, chorizo and feta in the flan dish, sprinkle with the chopped red chillies. Lightly beat together the eggs, yolks and cream or crème fraîche, season with a little salt and black pepper. Add the liquid to the flan tin.

Lower the temperature of the oven to 170ºC/325ºF/Gas

Mark 4 and cook the tart for 20-25 minutes, or until just set in the centre.