Broad Bean & Fennel Tart ...

... last weekend we harvested the last of the broad beans and cut down the stalks, which are now merrily mulching the garden bed in readiness for bebe tomatoes.
I cooked and double peeled the beans and popped them in the fridge for later. On Monday night I made our last Broad Bean & Fennel Tart of the season.
So, you make a quiche pastry (1 cup of plain flour, a huge wodge of butter, one egg and a splish of lemon juice). Roll it out and pop in a dish (yes, those are the divots of fingers, proof it's home-made pastry!).Allow the pastry to get really cold in the fridge for a bit then sprinkle the base with some chives and Parmesan cheese. Then start layering the fennel (thinly sliced), chives, parsley and sprinklings of the cheese.Then sprinkle your bright emerald beans artfully over the top. Add the last of the herbs, including the fluffy fennel tops.Carefully pour in your egg and cream mixture over the top (I do it through the tines of a fork) and whack it in the oven, 200c for about 40, 45 minutes. It's ready when it doesn't wibble when you jiggle it. Take it out and allow it to stand for a bit, preferably wrapped in your beautiful Daniel Craig Dream tea towel.Then you get to eat it. If you are lucky a small slice will be left for you to eat for lunch, cold, the next day.