Spring Pea Tart

Spring Pea Tart


Cut a round of the pastry just a little larger than your tart tin. Press the pastry into the tin and line with a piece of baking paper and pastry weights. Bake in a moderate oven (180°C) until golden. Set aside.

Dress the baby greens with vinegar and olive oil, season to taste with salt and pepper.

To Serve

While pastry is still warm, fill the tart shell with the fresh goat’s curd, peas and beans and top with the baby greens and edible flowers. Serve immediately.

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