John Myers
Contents
show
Pea and Goat Cheese Tart
The perfect pea and goat cheese tart recipe with a picture and simple step-by-step instructions.
shortcrust
- 150 g Flour
- 75 g Butter
- 1 Egg
- 0,5 tsp Espelette pepper
- Salt
Covering
- 2 Spring onions
- 150 g Frozen peas
molding
- 150 g Goat cream cheese
- 2 Eggs
- 2 Branches Thyme, the plucked leaves
- Salt
- Pepper
On top
- 100 g Goat cheese from the goat cheese roll
dough
- Put the flour with the salt and the pimento d’Espelette in a bowl, make a well in the middle, beat the egg into it and distribute the butter in small cubes on the edge and then work it quickly with your hands to a smooth dough , wrap the dough in cling film and let it rest for an hour in the refrigerator.
Covering
- Cut the spring onions into thin rings
molding
- Beat the goat cream cheese with the eggs until smooth, add the thyme leaves and season with salt and pepper.
Assembly and finish
- Preheat the oven to 190 degrees. Roll out the dough thinly between two cut freezer bags, pull off the top freezer bag and place the tart pan upside down on it and cut the dough with a seam allowance of 1 cm.
- Now turn the tart pan with the dough over and pull off the other freezer bag, now the dough slides into the pan as if by itself. Prick the dough several times with a fork. Now distribute the spring onion rings evenly on the base and add the frozen peas and distribute well.
- Now pour the icing on the peas, chop the tart pan several times on the table so that the icing is well distributed in the spaces in between. Now pluck the goat cheese roll and spread the goat cheese over the topping and bake for approx. 40 – 50 minutes.
Facebook Comments