Pea Spring Onion Tart Recipes

FRENCH PEA & SPRING ONION TART

Steps:

• For crème fraîche pastry, process flour, butter and sea salt in a food processor until fine crumbs form. Add crème fraîche and process until pastry just comes together. Form into a disc, cover in plastic wrap and refrigerate to rest (1 hour).
• Preheat oven to 180°C. Roll out pastry on a floured surface to 3mm thick, line a greased 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, and bake until crisp (6-8 minutes). Brush with eggwash and bake until glazed (2 minutes). 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 zest in a bowl to combine and season to taste. Stir in peas, herbs and lettuce mixture. Spoon into pastry case, spreading evenly, scatter with gruyère and bake until golden and just set (15-20 minutes). Stand to cool for 15 minutes then garnish with feta, mint, micro greens and peas.
• For salad, blanch podded 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 peas in a bowl with tendrils and cos. Whisk lemon juice, mustard and crème fraîche in a small bowl, then whisk in oil and season to taste. Pour over pea mixture, toss to coat and serve with warm tart.

FRENCH PEA AND SPRING ONION TART

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.

PEA & SPRING ONION TART

Steps:

• Heat oven to 200C/180C fan/gas 6. To make the pastry, tip the flour and butter into a food processor, and pulse until the mixture resembles fine breadcrumbs. Add the cheese and pulse to combine. Add 2-3 tbsp cold water and mix to a firm dough.
• Tip the dough out onto a lightly floured surface and knead briefly. Roll out and line a 30 x 20cm rectangular tin (or a 26cm round flan tin) - no need to trim the pastry edges. Chill for 15 mins, then line with baking parchment, fill with baking beans and blind-bake for 10 mins. Remove the parchment and beans, and bake for a further 10 mins until biscuity brown. Trim off excess pastry using a small sharp knife.
• Reduce oven to 180C/160C fan/gas 4. Melt the butter in a frying pan, add the spring onions and gently fry for a couple of mins until softened. Add the peas, season and cook gently, stirring occasionally, for a further 5 mins. Tip into the food processor with the milk and work to a purée.
• Beat the eggs in a large bowl, then beat in the crème fraîche, nutmeg, half the cheese, the pea purée and seasoning. Pour into the pastry case and sprinkle with the remaining cheese. Bake for 25-35 mins until the filling is firm and lightly browned.

ONION TART WITH LEEKS, CAPERS AND ANCHOVY

Steps:

• Heat oven to 375 degrees.
• Put olive oil in a wide skillet or heavy-bottomed pot over medium-high heat. When oil is wavy, add onions and cook, stirring, until softened and lightly browned, about 5 to 7 minutes. Season well with salt and pepper.
• Add leeks, garlic and thyme, and cook for another 5 minutes, until leeks are softened but still bright green. Taste and adjust seasoning, then spread mixture on a baking sheet to cool to room temperature.
• Lay pastry round on a rimmed parchment-lined baking sheet. Spread cooled onion mixture over pastry, leaving a 1-inch border. Fold over the border and crimp.
• Sprinkle capers evenly over onion mixture. Arrange anchovy fillets on top.
• Bake for 45 minutes, until the pastry is nicely browned. Cool tart for 5 minutes, then sprinkle the chives on top and cut into wedges to serve.

SPRING ONION, PEA & PANCETTA TART

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.

PISSALADIERE (ONION TART)

Steps:

• Melt the butter in a deep pan and soften the onions with the garlic. Add the herb bouquet. Cook very slowly for about an hour but do not allow to brown.
• Remove the herb bouquet. Reserve the onion mixture until ready to serve
• Preheat oven to 350 degrees. Put the onion mix in a saucepan and heat through. Fill the pie shell and arrange the anchovies and olives on top and bake for 15 to 20 minutes. Sprinkle with fresh thyme and serve hot or cold.