Wonderfully green, topped with asparagus and sugar snap peas, this asparagus and butterbean tart is a fresh and delicious addition to midweek meal times.
1. Preheat the oven to 210ºC/190ºC fan/gas mark 7. Line a loose-bottomed tart tin with the pastry, then cover in baking paper, fill with baking beans and blind-bake for 15 minutes. Remove the beans, prick the base and cook for a final 5 minutes until golden, then leave to cool.
2. Meanwhile, blitz the butterbeans, garlic, parsley, water, oil, chilli and lemon juice until smooth. Adjust the seasoning to taste and spoon into the cooled pastry case, then chill in the fridge.
3. For the topping, add a dash of oil to a griddle pan and fry the shallots, asparagus and sugar snaps for 5 minutes over a high heat. Leave to cool, then scatter over the tart and garnish with more chopped parsley.