Have ready a 23cm loose-bottom tart tin about 4.5cm deep. Preheat the oven to 200C/180C fan/gas 6.

Unfold the pastry and roll it out thinly until large enough to line the tin. Carefully lift it into the tin, gently press into place and trim the top, reserving the trimmings.

Prick the base with a fork and line the pastry with foil, tucking it over the sides to secure it to the tin. Weight with baking beans and bake for 15 minutes, then remove the foil and beans. Patch any cracks, if necessary, with the trimmings. Brush the insides of the pastry case with the beaten egg white, then bake for 10 minutes more until lightly coloured.

For the filling, place 150ml water in a large saucepan with the butter, sugar and 1&#8260,,2 tsp salt. Bring to the boil over a high heat, add the peas and cook for 5 minutes, stirring occasionally, until tender. Drain in a sieve.

Trim and thinly slice the spring onions and the lettuce. Reserving 2 tbsp of the onions, place the remainder in a small pan with the lettuce, the cream and some seasoning. Bring to the boil, partially cover with a lid and simmer for 5 minutes.

Whisk the eggs and yolk in a large bowl, then whisk in the cream mixture, and fold in the peas, the mint, if including, and half the parmesan.

Transfer the filling to the tart case and scatter over the remaining parmesan and reserved spring onions. Bake the tart for 35-40 minutes until golden and set in the centre. Serve warm 20 minutes out of the oven, or at room temperature. The tart can also be reheated.

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