Pea Spring Onion Tart Recipes

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FRENCH PEA AND SPRING ONION TART



French pea and spring onion tart image

Australian Gourmet Traveller spring recipe for French pea and spring onion tart.

Provided by Emma Knowles

Time 1h30m

Yield Serves 8

Number Of Ingredients 22

For brushing: eggwash
400 gm podded peas (about 850gm unpodded)
30 gm butter, coarsely chopped
6 spring onions, thinly sliced
2 garlic cloves, finely chopped
½ baby cos, shredded
4 egg yolks
200 gm crème fraîche
Finely grated rind of 1 lemon
1½ tbsp each finely chopped mint and flat-leaf parsley
30 gm finely grated Gruyère
300 gm (2 cups) plain flour
150 gm chilled butter, coarsely chopped
200 gm crème fraîche
150 gm podded peas (about 300gm unpodded)
100 gm sugarsnap peas, halved lengthways
1 cup (loosely packed) pea tendrils
½ baby cos, coarsely torn
25 ml lemon juice
1 tsp Dijon mustard
3 tsp crème fraîche
60 ml (¼ cup) olive oil

Steps:

  • For crème fraîche pastry, process flour, butter and 1 tsp sea salt in a food processor until fine crumbs form, add crème fraîche and process until pastry just comes together. Form into a disc, wrap in plastic wrap and refrigerate to rest (1 hour).
  • Preheat oven to 180C. Roll out pastry on a floured surface to 3mm thick, line a 24cm-diameter tart tin, trim edges and refrigerate to rest (30 minutes). Prick base and blind bake until light golden (10-12 minutes). Remove paper and weights, bake until crisp (6-8 minutes), brush with eggwash, bake until glazed (2 minutes) and set aside.
  • 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.
  • Whisk yolks, crème fraîche and lemon rind in a bowl to combine and season to taste. Stir in peas, herbs and and lettuce mixture. Spoon into pastry case, spreading evenly, scatter with Gruyère, bake until golden and just set (15-20 minutes) and stand to cool for 15 minutes.
  • For salad, blanch 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. Combine in a bowl with tendrils and cos. Whisk lemon juice, mustard and crème fraîche in a small bowl, whisk in oil and season to taste. Pour over pea mixture, toss to coat and serve with warm tart.

Nutrition Facts : ServingSize Serves 8

SPRING ONION, PEA & PANCETTA TART



Spring onion, pea & pancetta tart image

Try our savoury take on a puff pastry tart, made with peas, eggs, herbs and pancetta. Quick and easy, it's sure to become a favourite with the whole family

Provided by Cassie Best

Categories     Dinner

Time 35m

Yield Serves 4-6

Number Of Ingredients 10

320g sheet all-butter ready-rolled puff pastry
8 spring onions
1 tsp olive oil
100g smoked pancetta, cut into cubes
200g soft cheese
handful of mint, basil, parsley or chives (or use a mixture), chopped, plus extra whole leaves to serve
1 egg yolk
25g parmesan, finely grated
1 heaped tsp Dijon mustard
100g frozen peas, defrosted

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Unravel the sheet of puff pastry on its baking parchment and slide onto a large baking tray. Score a border about 1cm from the edge all the way around the pastry, being careful not to cut all the way through. Prick the middle all over with a fork, then bake for 15 mins until puffed up and golden. Tip the spring onions onto a small baking tray, drizzle with the oil and season. Roast these alongside the pastry for the final 5 mins of cooking time.
  • Meanwhile, cook the pancetta in a small frying pan set over a medium heat until golden. Remove from the heat and set aside to cool.
  • Mix the soft cheese, chopped herbs, egg yolk, half the parmesan and the mustard together and season well. Gently squash the middle of the tart base down using the back of a spoon, then spread over the soft cheese mixture. Scatter the defrosted peas and pancetta over the soft cheese mixture, then arrange the roasted spring onions on top. Sprinkle over the remaining parmesan and return to the oven for 10 mins. Scatter with the remaining whole-leaf herbs, then slice and serve.

Nutrition Facts : Calories 394 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium

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