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). […]
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