Step 1

Make shortcrust pastry.

Step 2

Oil a 24cm round loose-based flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin; press into side, trim edge. Refrigerate 20 minutes.

Step 3

Preheat oven to 200°C.

Step 4

Place tin on oven tray; cover pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake 5 minutes or until browned lightly. Cool. Reduce oven to 180°C.

Step 5

Meanwhile, boil, steam or microwave asparagus, beans and peas, separately, until just tender; drain. Refresh under cold water.

Step 6

In a large jug, whisk eggs, cream and sour cream together; season. Arrange asparagus, beans, peas and zucchini in pastry case; sprinkle with onion. Pour over egg mixture. Bake about 45 minutes or until just set. Sprinkle with mint leaves.

Step 7

Blend or process flour and butter until crumbly. Add egg yolk and most of the water; process until ingredients just come together. Enclose in plastic wrap; refrigerate 30 minutes.