This is a wonderful, no flour pastry. It’s crumbly and delicious. We use new potatoes here, as they are in season, and peas as I always have some in my freezer... but feel free to swap them out for any other vegetables.
2-½ cups rolled oats
½ cup butter
Drizzle of oil (rapeseed or sunflower)
1 onion, chopped
1-½ cups frozen green peas
8oz new potatoes, cooked (sliced in half or thirds)
⅔ cups heavy or whipping cream
⅓ cup cheese (I used half Parmesan half cheddar but use whatever you have in your fridge!)
Salt and pepper
Preheat the oven to 350°F.
In a food processor, blitz the oats until they resemble flour. Add the butter and blitz again briefly. Add 1 tbsp cold water and blitz again, adding gradually if needed until the pastry just comes together.
Tip the pastry into a tart tin and press it — using your fingers or the back of a spoon — into a thin layer across the bottom of the tin and up the sides. Prick with a fork and bake in the oven for 10 minutes.
Heat the oil in a frying pan over a medium heat and fry the onion until soft. Add the peas and cook for a further minute.
In a bowl, mix together the eggs, cream and cheese. Season with salt and pepper.
Spoon the cooked potatoes, onions and peas into the tart shell.
Carefully pour the egg mixture over the top.
Bake in the oven for 30-35 minutes until golden and just set. Serve with a big crunchy salad.