Broad bean and goat’s cheese tart

Method

1. First make the pastry. Pulse the walnuts to a crumb in a food processor (be careful not to over process or they will turn oily). Add the flour and butter and whizz again until the mixture resembles breadcrumbs. Add the cold water until the mixture starts to clump together. Tip onto a work surface and knead briefly to form a dough. Flatten into a disc, then wrap and chill for at least 30 minutes.
2. Roll out the dough on a lightly floured worktop to 5mm thick, then use to line the tart tin. Prick the base with a fork, then chill for 30 minutes to firm up (see Know-how).
3. Meanwhile, caramelise the shallots. Heat the oil in a large pan over a medium heat, then add the shallots and garlic with a pinch of salt and cook for 10 minutes, stirring regularly, until softening. Add 1 tsp of the honey and the 2 tsp vinegar, then reduce the heat to low-medium. Cook for about 30 minutes, stirring every now and then, until the shallots are golden brown, sticky and soft. You may need to add a splash of water if they start to stick to the pan. Set aside to cool.4 Heat the oven to 200°C/180°C fan/gas 6 and put a baking tray inside to heat up. Trim the excess pastry from the edge of the tart, then press the pastry around the sides of the tin to gently push it so it sits a little bit proud of the top of the tin. Fill the pastry with a sheet of baking paper and some baking beans/uncooked rice. Slide the tart tin onto the hot baking tray and blind-bake the pastry for 20 minutes, then remove the baking beans and bake for another 12-15 minutes until golden and crisp. Sit on a wire rack to cool.5 Meanwhile, put the goat’s cheese, soured cream and remaining honey in a food processor and whizz until smooth and combined. Season with salt, pepper and a little sherry vinegar. Fill the cooled pastry case with the caramelised shallots, then spoon over the goat’s cheese mixture and spread evenly. Chill for at least 30 minutes.6 Bring a pan of salted water to the boil, add the broad beans, cook for 2-3 minutes until tender, then drain and tip into the ice-cold water. When cool, slip them from their skins and transfer to a bowl with the parsley, drizzle with a little oil and season with salt, pepper and sherry vinegar. Add the pea shoots and toss together, then spoon onto the tart to serve.