Pea and parmesan tart with smoky bacon

Parmesan, bacon and peas are the perfect combination. Baked in a perfect pastry casing, it'll easily feed the crowd and have them asking for more!

• 900g fresh peas, podded (about 2 cups podded)
• 300ml carton pouring cream
• 3 eggs
• 40g (1/2 cup) finely grated parmesan
• 1/3 cup shredded fresh basil leaves, plus extra leaves, to serve
• 6-8 rashers shortcut hickory-smoked bacon

Parmesan pastry

• 250g (1 2/3 cups) plain flour
• 150g unsalted butter, chilled, chopped
• 40g (1/2 cup) finely grated parmesan
• 1 egg yolk
• 2-3 tablespoons soda water

1. Step 1

   For the pastry, process flour, butter and parmesan in a food processor until mixture resembles fine breadcrumbs. Add the yolk and 2 tablespoons water, adding remaining water if necessary. Process until mixture just comes together. Turn onto a lightly floured surface and knead gently until just smooth. Flatten into a rectangle. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.

2. Step 2

   Preheat oven to 200C/180C fan forced. Roll the pastry out between 2 sheets of baking paper to line an 18 x 27cm (base measurement) fluted tart tin with removable base. Line pastry with baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for a further 10 minutes, until golden. Set aside to cool slightly. If the pastry bubbles, press it down with a clean, damp tea towel.

3. Step 3

   Reduce oven temperature to 180C/160C fan forced. Cook the peas in a large saucepan of boiling water for 3 minutes or until tender-crisp. Drain and refresh under cold running water. Drain again. Whisk the cream, eggs and parmesan in a bowl. Stir through basil and three-quarters of the peas. Pour mixture into tart shell. Bake for 30 minutes or until filling is almost set.

4. Step 4

   Meanwhile, cook bacon in a large non-stick frying pan over medium-high heat until almost crisp. Transfer to paper towel to drain. Place on top of the tart and bake for a further 10 minutes or until bacon is crisp and filling is set. Set aside to cool slightly.

5. Step 5

   Serve the tart sprinkled with extra basil leaves and the remaining peas.