Pea, mint & preserved lemon phyllo tart

A quick tart made in a frying pan with not much fuss but all the flavour.

• 500 g fresh or frozen peas
• Olive oil
• A bunch of spring onions, sliced
• 1 x 400 g tin small white beans, drained
• 125 g spinach, wilted
• 1 preserved lemon, flesh removed, rind finely chopped
• A handful of green olives, pitted and roughly chopped
• A good pinch of dried chilli flakes
• A small bunch of mint, leaves picked and roughly chopped
• A small bunch of parsley, leaves picked and roughly chopped
• 200 g phyllo pastry
• 50 g shelled pistachios, roughly chopped

1. Heat the oven to 200°C. Boil the peas (fresh or frozen) in well-salted water for 3–4 mins, then drain and put to one side.

2. Heat a tbsp of olive oil in a heavy, ovenproof, cast-iron frying pan about 24–26 cm and sauté the spring onions with a good pinch of salt until soft.

3. In a bowl, mash the beans and peas roughly to make a chunky paste. Add the spinach, the preserved lemon, olives, chilli flakes, mint, parsley and spring onions, then season well and mix. Drizzle a little oil all round your frying pan.

4. Unwrap the sheets of phyllo and lay them one by one over your frying pan, leaving a little overlap round the edges (you’ll fold this in later). Drizzle with oil, then keep layering and drizzling with oil until you have a good, sturdy 4-layer sheet layer – you may need to patch it together bit by bit. Drizzle the whole lot with a bit more olive oil, then use a pastry brush to persuade the oil all over the pastry. Spoon the filling into the middle, spread it evenly across the base and fold the excess phyllo back over the filling to form a wavy edge. Brush a little oil on top. Scatter over the roughly chopped pistachios. Put the pan over a medium heat and cook for 3–4 min to crisp up the pastry from the bottom.

6. Put in the bottom of the oven and bake for 15 min, or until golden and crisp. Check halfway through and rotate the pan to ensure the pastry cooks evenly. Allow to cool then carefully transfer to a chopping board. Serve in generous sliceswith lemon-dressed salad leaves.