Pea asparagus ham hock tart
Ingredients
- 200g fresh podded peas, or use frozen (defrosted)
- 8 asparagus spears, halved
- 4 eggs
- 200g double cream
- 200g crème fraîche
- flat-leaf parsley or mint (or use a mixture), finely chopped
- 6 spring onions, finely chopped
- 1 lemon, zested and juiced
- 25g parmesan, finely grated
- 150g cooked ham hock, shredded
- 250g plain flour
- 125g cold unsalted butter, cut into cubes
- 2tsp mustard powder (optional)
- 30g parmesan, finely grated
- 25g pea shoots
- 50g mangetout, halved lengthways
- ½ tsp extra virgin olive oil
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