Primavera Tart

Late spring and early summer give us the most magical triumvirate of vegetables: asparagus, peas and broad beans. You can add artichokes, baby turnips, carrots or pousse – young spinach – to the mix, but the first three make magic together.

This is a green tart. You can pack it fuller with tarragon, basil and parsley, or any of the three, you may add fried cubes of pancetta or a caul of prosciutto inside the baked-blind pastry crust, but I favour this naked greenness with