Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a 22cm pie tin with butter.

2. Place a frying pan over medium heat. Add in the sunflower seeds and dry toast until lightly brown. Add into a food processor and blitz until you form a crumb-like texture. Add in the buckwheat flour and butter and blitz until well incorporated. Add a tablespoon of cold water at a time and blitz until dough comes together. Remove the dough from the processor, cover in cling wrap and place in the fridge to chill for 1 hour or in the freezer for 20 minutes.

3. Turn crust mixture into the prepared tin and flatten into place, until 0.5cm thick all over. Place into the preheated oven and bake for 10 minutes until lightly browned.

4. Meanwhile, heat the frying pan over medium heat. Add in butter and leek. Cook for 5 minutes, stirring, until leek softens. Spread over the base of the tart.

5. Place eggs and cream into a bowl and whisk to combine. Add in lemon zest, dill and half of the feta and stir through. Pour into the pie base, on top of the leek. Place in the bunch of asparagus so it sits in the egg mixture. Sprinkle over peas and remaining feta.

6. Place into the oven and bake for 30 minutes until pie has set and the asparagus has softened. Serve.