Potato and pea tart
I have found myself baking a lot of these style of tarts over the last couple of months, as It’s that time of year when a lot of British produce is in abundance and the weather is starting to warm up. So we find ourselves entertaining a lot more outside and wanting lighter meals. If I’m invited to somewhere such as a garden party or a BBQ this is a great alternative to turn up with.
This style of tart is also very easy to swap your ingredients around. I, in fact did a tomato and aubergine one with lots of herbs on the other week and it went down a storm. However this one I feel is much better for this time of year as our peas are in season now so you can even pod them yourself for it. Also with the added pea shoots on top, there’s an extra burst of sweetness.
If you are growing your own vegetables like me and you’ve got a row of Peas, maybe not quite as many as you hoped for, then do this recipe.
This is quick and simple to make, great for using up odd potatoes that you have and possibly that Packet of Pastry that’s in the freezer. A dish that shows Seasonality at its best.
Potato and pea tart
Ingredients:
Small handful of plain Flour for sprinkling
– Half a block of ready to roll Puff Pastry ( 250g)
– A handful of New potatoes or 4 medium sized Potatoes sliced very thinly
– 2 tbsp Rapeseed oil
– 2 Spring onions chopped finely
– 1 finely chopped garlic clove
– A good handful of British podding peas blanched for a minute or 2 or you can use
Petit pois defrosted and drained
– Sea Salt and cracked black pepper to taste
– Handful of grated mozzarella to sprinkle on top
– Handful of pea shoots to finish with
Method:
* Preheat Oven to 200c
* In salted boiling water blanch your potato slices for only 2-3 minutes, drain and run cold water over them to allow to cool
* Half your 500g black of pastry, Roll out half on a floured work surface with a rolling pin until about 3-4 ml thick.
* Place some baking parchment on a baking tray and pop your pastry on top
* About a cm 1/2 in make a border around the edges with a knife but only slightly ( not all the way through) and then prick your tart within those boundaries with a fork
* Place your sliced potatoes on top some salt and pepper and brush with a little rapeseed oil. Pop into the oven for 10-15 minutes (once the potatoes start to brown around the edges)
* Then pop on your Garlic, spring onion and cheese and cook for a further 5 minutes. If you feel your pastry is cooking too quickly then turn the oven down slightly to 190c.
* After 5 minutes pop on your peas and pop back into the oven for approximately another 5 minutes or until your pastry is nice and golden brown and cooked in the middle.
* Sprinkle with your pea shoots and you’re done!
ChezJ9 