• 1 sheet of shortcrust pastry, thawed if frozen
• 1 tbsp olive oil
• 1 leek, pale section only, thinly sliced
• u00bd a bunch of asparagus, ends trimmed, thinly sliced
• u00bd a bunch of green beans, ends trimmed, thinly sliced
• 50g fresh or frozen peas
• 3 eggs, lightly whisked
• 250ml whole milk
• 50g Feta, crumbled

1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Roll out the pastry on a floured surface and use it to line a 20cm tart tin.
2. Line with parchment paper and fill with baking beans and rice. Bake for 10 minutes, then remove the beans and paper and bake for another 10 minutes until light golden.
3. Heat the oil in a large frying pan over a medium-high heat. Cook the leek for three minutes until soft, then stir in the asparagus and green beans. Cook for 2-3 minutes until just tender. Stir in the peas and cook for one minute.
4. Reduce the oven temperature to 190˚C/170˚C fan/gas mark 5. Arrange the vegetables in the pastry case in an even layer.
5. Whisk the eggs and milk and pour into the case. Scatter over the Feta.
6. Bake for 30 minutes until the filling is set. Serve warm or at room temperature.