Blue Cheese and Pea Tart

For a couple of years, I worked as a sous chef alongside food writer and author Orlando Murrin. We cooked this tart more times than I can remember. It’s great because you can make it the day before and then bring it up to room temperature before serving. Or you can make a batch to freeze ahead. It’s a great base for other flavour tarts, one of my favourites being a trout version.