This tart is fresh and creamy, perfect family gatherings in Summer. The Original Chèvre could also be replaced with our Dill Chèvre to add another flavour dimension!
Serves 6 people
2 Sheets of Shortcrust Pastry (we use Careme), defrosted but still cold.
3 Spring Onions
300g of Frozen Peas
1 Bunch of Mint
200ml Creme Fraiche
150g Meredith Dairy Original Goat Cheese
100ml of Double Cream
1 Knob of Butter
Salt & Pepper
Preheat the oven to 180 degrees celsius. Line a tart or cake tin with the cold pastry and prick the base with a fork. Then, cover with baking paper and fill with rice or special ceramic baking beads. Bake for 15-20 minutes until the edges start to darken. Remove the rice / beads and baking paper and place it back in the oven for another 10-15 minutes until the base is browned also.
To make the filling, start by chopping the spring onion. In a small frypan, melt the butter before adding the chopped onions and frying for about 8 minutes until softened. While this is frying, defrost the peas in boiling water for 2 minutes and then rinse with cold water and dry with some paper towel.
In a jug, mix together the eggs, creme fraiche and double cream until combined. Add the spring onions, peas, chopped up mint and goat cheese. Season with Salt and Pepper.
Once the pastry has finished baking, remove from the oven and allow to cool for 20 minutes. Once cooled, pour in the filling and place back in the oven for another 30 minutes.
Bake until becoming golden on top and the filling has set. Serve with some extra goat cheese, mint and peas scattered on top.