Tuesday, 29 June 2010
A herby pea and goat's cheese tart
This tart has been universally loved by everyone I've tested it on, even the goat's cheese haters. Need I say more?
250g shortcrust pastry
300g frozen peas
3 tbsp olive oil
Handful mint leaves
2 large eggs
150ml pot double cream
2 spring onions , finely sliced
150g mild goat's cheese , crumbled
Bunch of chives, finely chopped
1)Preheat oven to 200c/400f/gas 6.
2) Roll out the pastry to about 2mm and line a 25cm tin loose-bottomed tart case. Drape over the tart case so there is an overhang of pastry on the sides. Gently push the pastry into the corners of the tin then chill in the fridge for 20 mins.
3) Cook the peas in boiling water for 3 mins, then immediately drain and refresh under cold water. Purée the peas in a blender with the olive oil and mint then season with salt.
4) Prick the base of the pastry with a fork to prevent it from puffing up as it cooks, then line the tart case with greaseproof paper and fill it with baking beans. Blind bake for 20 mins, then remove beans and continue to cook for another 5 mins. Remove from the oven and trim the edges of the pastry.
5) Beat the eggs in a large bowl then whisk in the cream, milk and spring onions. Season the mixture with salt and pepper, but remember that the goats cheese will also add salt to the tart.
6) Spread the pea purée over the base of the quiche, then gently pour in the egg mixture and scatter over the goat's cheese and chives. Bake for 25-30 mins at 190c/375f/gas 5 until just set. Allow to cool in the case before eating.
Best eaten on the top of Primrose Hill with a ice cold glass of rosé and nowhere to be.