French pea & spring onion tart

There’s nothing like the flavour of freshly podded peas gathered in a luxurious free-range egg, crème fraîche and gruyère cheese filling with lashings of aromatic herbs.

  • 1 hr 30 mins cooking
  • Serves 8
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Crème fraîche pastry
  • 300 gram plain flour
  • 150 gram chilled butter, coarsely chopped
  • 1 teaspoon sea salt
  • 200 gram crème fraîche
  • 1 egg whisked with 2 tsp milk, for brushing
  • 400 gram podded peas (about 850g unpodded)
  • 30 gram butter, coarsely chopped
  • 6 spring onions, thinly sliced
  • 2 clove garlic, finely chopped
  • 1/2 baby cos, shredded
  • 4 free-range egg yolks
  • 200 gram crème fraîche
  • finely grated zest 1 lemon
  • 2 tablespoon finely chopped mint
  • 2 tablespoon finely chopped flat-leaf parsley
  • 30 gram finely grated gruyère
  • 50 gram feta cheese, crumbled
  • picked mint leaves
  • micro greens
  • 1 tablespoon podded sugar snap peas
Pea salad
  • 150 gram podded peas (about 300g unpodded)
  • 100 gram sugarsnap peas, halved lengthways
  • 1 cup (loosely packed) pea tendrils
  • 1/2 baby cos, coarsely torn
  • 25 millilitre lemon juice
  • 1 teaspoon dijon mustard
  • 3 teaspoon crème fraîche
  • 60 millilitre olive oil


French pea & spring onion tart
  • 1
    For crème fraîche pastry, process flour, butter and sea salt in a food processor until fine crumbs form. Add crème fraîche and process until pastry just comes together. Form into a disc, cover in plastic wrap and refrigerate to rest (1 hour).
  • 2
    Preheat oven to 180°C. Roll out pastry on a floured surface to 3mm thick, line a greased 24cm-diameter tart tin, trim edges and refrigerate to rest (30 minutes).
  • 3
    Prick base and blind bake until light golden (10-12 minutes). Remove paper and weights, and bake until crisp (6-8 minutes). Brush with eggwash and bake until glazed (2 minutes). Set aside.
  • 4
    Blanch peas until just tender (4-5 minutes), drain and set aside. Heat butter in a large frying pan over medium-high heat, add spring onion and garlic, stir occasionally until tender (4-5 minutes). Add cos, stir until wilted, season to taste and set aside.
  • 5
    Whisk yolks, crème fraîche and lemon zest in a bowl to combine and season to taste. Stir in peas, herbs and lettuce mixture. Spoon into pastry case, spreading evenly, scatter with gruyère and bake until golden and just set (15-20 minutes). Stand to cool for 15 minutes then garnish with feta, mint, micro greens and peas.
  • 6
    For salad, blanch podded peas until just tender (4-5 minutes), remove with a slotted spoon, refresh and drain. Blanch sugarsnap peas until just tender (2-3 minutes), drain, refresh and drain.
  • 7
    Combine peas in a bowl with tendrils and cos. Whisk lemon juice, mustard and crème fraîche in a small bowl, then whisk in oil and season to taste. Pour over pea mixture, toss to coat and serve with warm tart.

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