Pea and Goats Cheese Tart
Serves: 6 - 8
Preparation: 40 minutes
Cooking Time: 40 minutes
Ingredients
- Shortcrust Pastry
- 100g strong cheddar cheese, grated
- 10g chilled butter, diced
- 250g plain flour
- Good pinch sea salt and black pepper
- Water and 1 beaten eggFilling
- 200g frozen peas
- 2 medium leeks, trimmed, washed thoroughly to remove any grit and sliced into 1cm rings
- A knob of butter, about 100g
- 200ml full fat créme fraiche
- 2 large eggs and 1 extra yolk
- 250g goat’s cheese, roughly cubed
- Pinch of cayenne, sea salt and black pepper
Method
Shortcrust Pastry
- Combine cheese and butter, flour and seasoning in a processor or by hand.
- Add iced water slowly until the mixture just holds together.
- Form into a ball, wrap in cling film and refrigerate for 1 hour. Roll out and line a 25cm flan case.
- Preheat oven to 200°C/400°F, gas mark 6. Bake blind for 15-20 minutes.
- Remove from oven and brush lightly with beaten egg.
Filling
- Sweat the leeks in the butter until soft but not brown.
- Remove from the heat.
- Add peas and turn to coat in the butter.
- Beat together the créme fraiche, eggs, cayenne andseason well.
- Stir in the leek and pea mixture, reserving some liquid if it is too wet.
- Pour into the prepared flan case.
- Scatter the goat’s cheese on top. Bake at 180°C/350°F, gas mark 4 for 20-25 minutes or until just set.
