Pea bean bacon tart
Ingredients
- 500g block all-butter shortcrust pastry, thawed if frozen
- plain flour, for dusting
- 175g each podded broad bean and peas
- 12 basil leaves, plus extra for scattering
- 300ml pot double cream
- 140g smoked bacon lardon
- 4 large eggs
- 100ml milk
- 50g parmesan, grated
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