Egg, garden, pea, and cheese tarte

Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and lightly butter a tart dish.

Briefly blanch the peas in salted water, quench in cold water and drain well.

Beat together the cream and eggs until smooth.

Place a layer of filo pastry in the bottom of the dish, overlapping the edges. Brush with a little butter and place a further layer on top. Continue until all the pastry and butter are used up. Cut off overhanging edges.

Sprinkle half the parmesan over the base of the tart. Top with half of the peas and then half of the feta. Add the onions together with the remaining peas, and then the remaining feta. Pour the egg and cream mixture evenly over the top and scatter with the remaining parmesan.