Asparagus, hot-smoked trout and pea shoot tart

For the pastry case: Put the flour into a mixing bowl. Dice the butter and use your fingers to rub it into the flour until it feels like breadcrumbs. Beat the egg yolk and add with a pinch of salt and the zest from the orange

Bring together into a smooth dough. (You might need to add a little cold water to help it come together, but add as little as you can get away with.) Shape into a disc, wrap, and chill for 30 minutes

Preheat the oven to 170°C fan/375°F/gas 5 with a large baking sheet inside

Roll out the pastry between 2 pieces of greaseproof paper until about 3mm (1/8in) thick and generously large enough to line the tart tin. Ease the pastry over your rolling pin and carefully lift over the tin, gently pressing it in. Let it overhang the case as the pastry will shrink as it cooks. Prick the base a few times with a fork and chill for 30 minutes

Sit the tart case on the hot baking sheet, line with a large piece of baking paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and return to the oven for another 5 minutes. Take it out of the oven and sit on a wire rack to cool. Up to this point can be done up to a day ahead

To make the tart: Snap the woody ends off the asparagus spears. Get a griddle pan very hot, toss the spears in the oil and quickly griddle them to take on some colour. They don’t need to be cooked, just charred. Do this under a grill if preferred

Preheat the oven to 180°C fan/400°F/gas 6 with a baking sheet inside

Whisk together the whole eggs, yolks, cream and milk in a bowl or jug. Season and stir in the horseradish

Flake the trout into the pastry case, layering it with the asparagus spears and the dill leaves. Pour over the egg mixture. Just as it gets nearly full, put the tart onto the preheated baking sheet, pour over the last of the egg mixture and then carefully lift the tart into the oven. Bake for 40 minutes until just-about set, rotating it partway through if cooking at all unevenly

Lift the tart onto a wire rack. Scatter over half of the pea shoots to wilt in the heat of the tart, but don’t try to take it out of its tin for about 30 minutes. Serve with the rest of the pea shoots on top for a perky garnish