Peas, Broad Beans, Tarragon and Hazelnuts

Preparation: 30 minutes Cooking: 40 minutes  1 pre-cooked shortcrust pastry tart shell (see page 10)  1 quiche filling recipe (see page 12)  100 g of sugar snap peas  100 g of peeled broad beans  20 g of hazelnuts  ½ bunch of tarragon  2 tablespoons of olive oil  Salt, pepper  Preheat the oven to 160°C (320°F). […]