Asparagus, new potato and pea tart

Ingredients

• 200g small new potatoes
• 250g gluten-free plain flour
• 250g yogurt (oatly if vegan)
• 1 tsp malden salt
• 1 tbsp ice water
• 200g asparagus spears, trimmed
• 100g fresh peas
• 3 eggs
• 1 tsp Dijon Mustard
• 1 tbsp capers
• A handful chopped parsley
• A handful chopped chives
• Salt and pepper to taste
• 1 tbsp olive oil

Method

1. First cook you new potatoes. Cut them in half and place then in a large pan of cold, salted water. Bring the water to the boil and cook until they are soft. Drain and leave to one side.
2. To make the pastry. Sift the flour into a large mixing bowl and add the yogurt and salt, bring together with a wooden spoon and then add a splash of ice water, bring it all together into a ball and then knead the dough with your hands. You may need to add a splash more water if it is too dry or a little more flour if it is too wet. The dough should be smooth and springy. Place it in a bowl and leave it to chill in the fridge for at least half an hour. Once chilled, roll out the pastry to fit your baking tray.
3. Use a little oil or butter (vg or no) to grease your baking tray, you can also line it with greaseproof paper. Place your pastry on the tray and push it right into the corners. Ideally you want about 1 cm to fall over the edge as the pastry slightly shrinks during the cooking process.
4. Prick the pastry with a fork and and bake it in the oven for 10 minutes. Remove it from the oven and place potatoes, asparagus and peas on the pastry in whatever pattern you fancy.
5. To make the filling crack the eggs into a mixing bowl and give them a good whisk. Then add the mustard, capers, parsley, chives, salt and pepper and whisk together.
6. Pour the mixture over the asparagus, potatoes and peas, drizzle over a good glug of olive oil, and place the tart in the oven for 20 minutes until the filling is set and the top is golden.

Lovely served with a green salad!