Pea & spring onion tart

Pea & spring onion tart

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(4 ratings)

Prep: 30 mins Cook: 50 mins

More effort

Cuts into 12 squares
Bake mature cheddar or Beaufort cheese into your pastry base and fill with a creamy pea mix with nutmeg and spring onions

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per square

  • kcal287
  • fat22g
  • saturates13g
  • carbs15g
  • sugars2g
  • fibre2g
  • protein8g
  • salt0.5g
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For the pastry

  • 200g plain flour, plus extra for dusting
  • 100g butter, chopped



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g Beaufort (or mature cheddar ), finely grated

For the filling

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • bunch spring onion, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 200g frozen pea
  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 large egg
  • 200g crème fraîche
  • good grating of nutmeg
  • 100g Beaufort (or mature cheddar ), grated


  1. Heat oven to 200C/180C fan/gas 6. To make the pastry, tip the flour and butter into a food processor, and pulse until the mixture resembles fine breadcrumbs. Add the cheese and pulse to combine. Add 2-3 tbsp cold water and mix to a firm dough.

  2. Tip the dough out onto a lightly floured surface and knead briefly. Roll out and line a 30 x 20cm rectangular tin (or a 26cm round flan tin) – no need to trim the pastry edges. Chill for 15 mins, then line with baking parchment, fill with baking beans and blind-bake for 10 mins. Remove the parchment and beans, and bake for a further 10 mins until biscuity brown. Trim off excess pastry using a small sharp knife.

  3. Reduce oven to 180C/160C fan/gas 4. Melt the butter in a frying pan, add the spring onions and gently fry for a couple of mins until softened. Add the peas, season and cook gently, stirring occasionally, for a further 5 mins. Tip into the food processor with the milk and work to a purée.

  4. Beat the eggs in a large bowl, then beat in the crème fraîche, nutmeg, half the cheese, the pea purée and seasoning. Pour into the pastry case and sprinkle with the remaining cheese. Bake for 25-35 mins until the filling is firm and lightly browned.

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Comments (3)

rachel_r's picture

This was very nice and I'm thinking about making it again. I didn't use cheese in the pastry. I did find that I had far too much filling for my 22 cm round flan dish and ended up having to make another pastry case! So this amount of filling was enough for 2 quiches of this size and I froze most of it.

quinnci's picture

This was yummy, the kids loved it. I didn't use cheese in the pastry as I thought I'd try and save a few calories! Was still delicious, but definitely had more than one "portion". Lovely colour.

hilaryys's picture

This is nice and easy and makes a delicious tart. Couldn't find Beaufort so bought strong cheddar but then used half of it beforehand in something else!! (duh!) So used Parmesan in the pastry (very yummy) and Cheddar in the tart. Made it in a rectangular tin with a loose bottom (stocked by a certain very well-known high street kitchen supplies shop!) and it was really pretty.

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