Heat oven to 200C/180C fan/gas 6.
Roll out the pastry on a lightly floured
surface until large enough to line a 28cm
loose-bottomed tart tin. Make sure the
pastry is pressed snugly into the tin. Leave
the remaining pastry overhanging the
sides. Lift onto a baking sheet. Line
the pastry case with baking parchment
and baking beans, then bake blind for 25 mins. Remove the paper and baking
beans, and return to the oven for 5 mins
more to dry out the pastry on the base.
While the pastry is baking, boil the
broad beans and peas for 5 mins until
just tender. Drain and rinse off any
starchy froth that appears. Tip into a bowl
with the basil, 3 tbsp cream and plenty of
seasoning. Purée with a hand blender (or
in a food processor) until smooth. Dry-fry
the bacon for a few mins in a non-stick
pan until starting to turn golden.
Beat the remaining cream with the
eggs, milk, Parmesan and seasoning.
Smooth the pea and bean purée over the
base of the tart case and scatter with the
bacon. Carefully pour on the egg mixture.
Turn down oven to 180C/160C fan/gas 4
and bake for 35 mins until set and golden.
Cool a little, then carefully trim off the
overhanging pastry with a sharp knife.
Scatter with extra basil and serve with
a salad for a picnic, summer buffet or
lunch, or on its own as a starter.