Name: French pea and spring onion tart
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 8
Ingredients: 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; Crème fraîche pastry; 300 gm (2 cups) plain flour; 150 gm chilled butter, coarsely chopped; 200 gm crème fraîche; Pea salad; 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

French pea and spring onion tart

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

Serves 8

Prep

40M

Cook

50M

Total

1H 30M

Ingredients

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

Crème fraîche pastry

300 gm (2 cups) plain flour

150 gm chilled butter, coarsely chopped

200 gm crème fraîche

Pea salad

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

Method

Main

1.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).

2.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.

3.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.

4.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.

5.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.