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Easy pesto, cheese & pea tart

Easy pesto, cheese & pea tart cut into pieces

Easy pesto, cheese & pea tart

Name: Easy pesto, cheese & pea tart
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 320g sheet ready-rolled shortcrust pastry; 75g frozen peas (or frozen podded broad beans); 3 eggs; 300g crème fraîche; 3 tbsp pesto (vegetarian, if needed) 100g cheddar, grated; ½ tsp ground nutmeg (optional)

Fliss Freeborn

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 5 out of 5.6 ratingsRate

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Avoid food waste and rustle up this quiche-like tart as a great way to use up the end of that jar of pesto you have in the fridge

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

320g sheet ready-rolled shortcrust pastry
75g frozen peas

(or frozen podded broad beans)
3 eggs
300g crème fraîche
3 tbsp pesto

(vegetarian, if needed) 100g cheddar, grated
½ tsp ground nutmeg

(optional)

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Nutrition: Per serving

kcal860
fat68g
saturates40g
carbs42g
sugars3g
fibre3g
protein19g
salt1.3g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Line a deep 20 x 20cm baking tin with the shortcrust pastry, trimming the edges where needed (line with baking parchment first if it’s not non-stick). Defrost the peas by tipping into a heatproof bowl and covering in boiling water – let stand while you make the filling.
step 2

Put the eggs in a bowl with the crème fraîche, pesto, cheddar, ½ tsp black pepper and the nutmeg, if using, and mix to combine. Drain the peas, then dry on kitchen paper thoroughly before adding to the bowl and stirring to distribute evenly.
step 3

Pour the filling into the pastry case – it should be a snug fit, but shouldn’t overflow. Bake for 25-30 mins, or until puffed up, golden, and the pastry is brown. Leave to cool in the tin for 10 mins (it’ll collapse back down to size), then transfer to a wire rack to cool completely (this will prevent a soggy bottom).

Recipe from Good Food magazine, October 2023

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