Ingredients
Pastry
175 g plain flour
85 g chilled butter, cut into cubes
Salt to taste
Filling
1 cup (250 ml) cream
1 cup basil
1 cup edamame beans
1 cup frozen peas, thawed
1 cup chopped bacon
3 eggs plus 1 yolk
50 g finely grated Parmesan, and shavings for garnish
Salt and pepper seasoning to taste
Method
- Set the oven to 220˚ C.
- Bring the cream to the boil in a small saucepan, remove from heat, add half the basil and stir. Leave to infuse for at least an hour. Transfer to a container, seal and chill. (This step can be done the day before.)
- Meanwhile, prepare the pastry: lightly rub the butter into the flour with the fingertips until the mixture resembles fine bread crumbs. Add about 2 tablespoons of iced water, until the mixture comes together in a ball. Lightly roll the dough out on a floured surface, then with it line a 20 cm loose-bottomed tart tin or pie dish. Chill in the frig for half an hour. Then bake blind: prick the base of the pastry shell all over with a fork, line with baking paper, and fill with dry beans. Bake for 10 mins. Remove the beans and paper and bake for a further 10 mins, or until the base is lightly browned. Remove from the oven and leave to cool. Reduce the oven temperature to 150º C.
- Boil the peas briefly, drain and rinse under cold water.
- Fry the bacon until crisp and golden, and set aside on kitchen paper to drain.
- Strain the cream through a sieve, pressing the basil with a metal spoon to extract as much of the flavour as possible.
- Beat the eggs into the cream, stir in the Parmesan, and season to taste. Sprinkle the bacon bits in the pastry case, and add the peas and beans. Pour in the egg-and-cream mixture. (There may be a little left, depending on the depth of your tin.)
- Bake for 50 mins -1 hour, or until the custard is just set in the middle.
- Serve hot or cold, garnished with Parmesan shavings and basil leaves.
Contributor: Lucy Robershaw
