Ham and spring vegetable tart

Shortcrust pastry made with 200 g flour etc.
Pack of baby asparagus
450 g fresh peas, shelled
1 kg broad beans, podded and cooked
Half a 200 g pack Philadelphia cream cheese
1 heaped tsp Dijon mustard
200 ml cream
3 eggs
Salt and pepper
4 large thin slices smoked ham

Preheat the oven to 200ºC. Roll out the pastry and line a 23-centimetre fairly deep tart tin, then chill in the fridge for 30 minutes. Line the tart with crumpled greaseproof paper and baking beans and bake for 15 minutes. Remove the paper and beans and return to the oven for 10 minutes or until the tart is golden and cooked through. Reduce the oven temperature to 170ºC.

Trim the ends of the asparagus and cut off and reserve the tips. Cut the stems into short pieces, drop them into a pan of lightly salted boiling water, together with the fresh peas, and cook until tender, then drain. Pop the broad beans out of their tough skins and add them to the peas. Cook, drain and put the asparagus tips to one side.

Beat the cream cheese and mustard in a bowl, then gradually add the cream. Whisk in the eggs and season well with salt and pepper. Cut the ham into strips. Scatter a third of the ham over the bottom of the tart, then add half the mixed vegetables.

Add another third of the ham, the rest of the vegetables and then the remaining ham. Pour the egg and cream mixture over, forking it gently through, and scatter on the asparagus tips. Bake for about 40 minutes until the filling is golden and just set. Serve warm or at room temperature. (Serves 4)