Spring vegetable tart with salad

Preheat the oven to 220°C. To make the filling, heat the oil in a frying pan and cook the onion gently until soft. Add the grated zucchini and the asparagus and cook until tender. Add peas and set aside.

While the vegetables are cooking, lay out four pastry sheets and scatter half of each sheet with the parmesan. Lightly brush edges with water and fold the pastry over the parmesan. Roll each sheet firmly with a rolling pin.

Take two of these sheets and join together to make a long rectangle, lightly brushing with water along the join and rolling with a rolling pin to seal. Repeat with other two sheets. Line two rectangular quiche tins with the pastry. (To make a round tart, follow the same technique using 2–3 pastry sheets, then cut out a circle to fit your round tin.)

Prick pastry well with a fork and line with baking paper and pastry weights. Place in oven and blind bake for 15 minutes, then remove paper and weights and bake for 5 more minutes.

Meanwhile, combine eggs, sour cream, milk or cream, parsley and the second measure of parmesan. Season.

Remove the partially baked pastry shells from the oven. If the base has puffed up, gently press it down with a fork then pour in the egg mixture. Scatter over the cooked vegetables and top with crumbled feta.

Bake for 25 minutes until pastry and filling are cooked and golden.

While the tart is baking, combine the lemon juice, oil and a pinch of salt and toss gently through the salad leaves. If including edible flowers, add them after the salad has been dressed. Cut cooked tart into slices and serve warm or cold with salad.