Recipe

Pea Mint And Goat Cheese Tartlets Recipe

Add Step-by-Step Photos	Tippystclair / All my dishes 1 year, 3 months ago A little piece of my tart. Prep:30m Cook:25m Servings:12	Tippystclai
	these are really good

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Ingredients

Pastry dough (enough for 12 small or one large pie)

A beaten egg for brushing

*Filling:

1 oz butter, unsalted

1/2 tsp caster sugar

sea salt and black pepper to taste

22 oz green peas (fresh or frozen)

2 med eggs plus 2 extra yolks

10 oz whipping cream

4 oz creme fraische

4 Tbsp finely chopped mint leaves

8-9 oz goat cheese, cut into small cubes

5 spring onions, trimmed and sliced diagonally

olive oil for drizzling

Directions

Grease a cupcake tin or a quiche pan.

Roll out pastry dough and cut circles big enough for cupcake tin, leaving enough to hand over the edge of each.

Brush each pastry shell with beaten egg, especially the edges.

If you are making a large quiche, line the dish with the pastry dough and trim the edge or make a decorative twist for the edge. Brush the crust with the beaten egg (this makes the crust shiny and golden when it bakes).

Chill for 30 minutes.

Preheat oven to 375F.

Cook the peas in hot water until tender.

Drain and place half the peas in a bowl or food processor and briefly process them to break them up.

Leave to cool for 5 minutes.

In a large bowl blend the eggs, yolks, salt, pepper and whipping cream.

Fold in the creme fraiche and mint, all the peas and 3/4 of the cheese.

Fill each tart pastry (or quiche pastry), then scatter each with the remainder of the cheese and the spring onions.

Drizzle a little olive oil over the onions.

Bake tarts for 25 minutes, or quiche for 45 minutes, until golden and set in the center.

Cool for 20 minutes before serving.

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Comments

elgab89 1 year, 3 months ago said:
Love tartlets ( can you tell?) and your filling is sooooo good!

theiris 1 year, 3 months ago said:
Tippy, you always make my day, another great one! I have been picking peas for days and wondering what to do. Thanks, Mare

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