FoodCoop Recipes

Pea and Goats Cheese Tart

With a buttery homemade pastry base and a creamy filling of leeks, peas, crème fraîche, and tangy goat’s cheese, this dish is perfect for a sunny lunch or garden gathering. Simple to prep and bursting with seasonal goodness - give it a go this weekend!

Prep

40 minutes

Cook

40 minutes

Serves

6 - 8

Ingredients

Shortcrust Pastry
100g strong cheddar cheese, grated
10g chilled butter, diced
250g plain flour
1 beaten egg
Filling
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 (a good pinch of salt and pepper) 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.