Use a loose bottom tart tin 23cm x 6cm deep or a similar size cake tin with a collar. Alternatively use 8 individual tart tins about 10cm x 3cm.
1. First make the tart case. Lightly flour a surface & roll out the pastry until it's about 3mm thick. Carefully lift it into the tin, gently pressing into the base & sides & trim the top so it overhangs slightly. Chill for 30 minutes.
2. Preheat oven to 200C, 180C fan, 400F, gas mark 6 & put a baking tray in the oven to heat.
3. Line the pastry with baking parchment & fill with baking beans. Place on the baking tray & bake for 15 minutes.
4. Remove the paper & beans & brush the pastry all over with a little beaten egg.
5. Return to the oven for 10 minutes until just golden & cooked in the centre.
6. Remove from the oven & trim the top to neaten.
7. When ready to fill the tart, reduce the oven to 190C, 170C fan, 375F, gas mark 5.
8. Place water in a large pan with the butter, sugar & salt. Bring to the boil over a high heat, add the peas & cook for 5 minutes, or according to the packet, stirring occasionally until tender.
9. Drain into a sieve then place half the peas in a food processor & briefly whizz to break them up, then leave to cool for 5 minutes.
10. Whisk the eggs & yolks with the cream & some seasoning in a large-ish bowl.
11. Fold in the creme fraiche, the mint, all the peas & three quarters of the cheese.
12. Transfer the filling to the tart, then scatter over the remaining cheese & the spring onions.
13. Drizzle a little olive oil over the onions & bake for 45 minutes (25 minutes for individual tarts) until golden & set in the centre.
14. Leave to cool for 20 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 76 | ||
Calories from Fat: 61 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 125.8mg | 39 % | |
Sodium 148.5mg | 5 % | |
Potassium 63.4mg | 2 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.9g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 76
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