Name: Pea & spring onion tart
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Cuts into 12 squares
Cuisine: British
Ingredients: 200g plain flour plus extra for dusting; 100g butter chopped; 50g Beaufort (or mature cheddar ), finely grated; 25g butter; bunch spring onion sliced; 200g frozen pea; 150ml milk; 3 large eggs; 200g crème fraîche; good grating of nutmeg; 100g Beaufort (or mature cheddar ), grated

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Pea & spring onion tart

Pea & spring onion tart

Mary Cadogan

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Cuts into 12 squares

More effort

Prep: 30 mins

Cook: 50 mins

A star rating of 4.7 out of 5.7 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

200g plain flour

plus extra for dusting
100g butter

chopped
50g Beaufort (or mature cheddar

), finely grated

For the filling

25g butter
bunch spring onion

sliced
200g frozen pea
150ml milk
3 large eggs
200g crème fraîche
good grating of nutmeg
100g Beaufort (or mature cheddar

), grated

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Nutrition: per square

kcal287
fat22g
saturates13g
carbs15g
sugars2g
fibre2g
protein8g
salt0.5g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, July 2013

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A star rating of 4.7 out of 5.7 ratings

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