French pea and spring onion tart | Gourmet Traveller

Ingredients

• For brushing: eggwash
• 400 gm podded peas (about 850gm unpodded)
• 30 gm butter, coarsely chopped
• 6 spring onions, thinly sliced
• 2 garlic cloves, finely chopped
• ½ baby cos, shredded
• 4 egg yolks
• 200 gm crème fraîche
• Finely grated rind of 1 lemon
• 1½ tbsp each finely chopped mint and flat-leaf parsley
• 30 gm finely grated Gruyère
• Crème fraîche pastry
• 300 gm (2 cups) plain flour
• 150 gm chilled butter, coarsely chopped
• Pea salad
• 150 gm podded peas (about 300gm unpodded)
• 100 gm sugarsnap peas, halved lengthways
• 1 cup (loosely packed) pea tendrils
• ½ baby cos, coarsely torn
• 25 ml lemon juice
• 1 tsp Dijon mustard
• 3 tsp crème fraîche
• 60 ml (¼ cup) olive oil