1. First make the tart case. Lightly flour a surface & roll out the pastry until it's about 3mm thick. Carefully lift it into the tin, gently pressing into the base & sides & trim the top so it overhangs slightly. Chill for 30 minutes.
2. Preheat oven to 200C, 180C fan, 400F, gas mark 6 & put a baking tray in the oven to heat.
3. Line the pastry with baking parchment & fill with baking beans. Place on the baking tray & bake for 15 minutes.
4. Remove the paper & beans & brush the pastry all over with a little beaten egg.
5. Return to the oven for 10 minutes until just golden & cooked in the centre.
6. Remove from the oven & trim the top to neaten.
7. When ready to fill the tart, reduce the oven to 190C, 170C fan, 375F, gas mark 5.
8. Place water in a large pan with the butter, sugar & salt. Bring to the boil over a high heat, add the peas & cook for 5 minutes, or according to the packet, stirring occasionally until tender.
9. Drain into a sieve then place half the peas in a food processor & briefly whizz to break them up, then leave to cool for 5 minutes.
10. Whisk the eggs & yolks with the cream & some seasoning in a large-ish bowl.
11. Fold in the creme fraiche, the mint, all the peas & three quarters of the cheese.
12. Transfer the filling to the tart, then scatter over the remaining cheese & the spring onions.
13. Drizzle a little olive oil over the onions & bake for 45 minutes (25 minutes for individual tarts) until golden & set in the centre.
14. Leave to cool for 20 minutes before serving.
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