Taken from Bryony and Harry Lancaster’s new book Egg of The Universe, this pea and goat’s cheese tart is wonderful in all seasons…
“Harry’s mum Helen was famous for her pea and goat’s cheese tart. This is our gluten-free version with a modification or two, but it still pays homage to her creation. Gluten-free tart bases tend to be difficult to get right, but we found one similar to this in a Lee Holmes book and it’s easier than making a traditional base. Much fun and happiness can be found within the casing of a good tart!
Egg of the Universe by Bryony and Harry Lancaster (Murdoch Books, £20). Photography by Alan Benson.
Pea and goat’s cheese tart
Harry’s mum Helen was famous for her pea and goat’s cheese tart. This is our gluten-free version with a modification or two, but it still pays homage to her creation. Gluten-free tart bases tend to be difficult to get right, but we found one similar to this in a Lee Holmes book and it’s easier than making a traditional base. Much fun and happiness can be found within the casing of a good tart!
Ingredients
- 400 g fresh or frozen peas
- 4 free-range organic eggs
- 200 ml single cream
- 2 tbsp mint leaves plus extra to serve
- 150 g soft goat's cheese crumbled
For the pastry
- 300 g almond meal
- 100 ml olive oil
- 1 tsp thyme leaves
Instructions
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Preheat the oven to 180°C (350°F). Grease a 26cm (10½in) loose-bottomed tart tin.
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For the pastry, place the ingredients in a bowl, add 2 tablespoons water and 1 teaspoon salt and mix together by hand until a smooth dough forms. Roll out the dough, then use it to line the tart tin, spreading it over the base and up the sides with your hands. Chill for 30 minutes, then fill the tart shell with baking paper and baking weights and blind-bake for 10 minutes. Cool the shell to room temperature.
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To make the filling, blanch the peas in a large saucepan of boiling salted water for about 30 seconds (up to 1 minute if they’re frozen). Drain and rinse under cold water. Place the eggs, cream and mint in a bowl with a quarter of the peas and half the goat’s cheese. Blend with a stick blender, adding ½ teaspoon salt. Scatter all but a handful of the remaining peas into the tart base, then pour over egg and cream mixture. Crumble the remaining goat’s curd over the top and scatter with the last of the peas.
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Carefully transfer the tart to the oven and bake for 30 minutes or until the centre is only just set (it will continue to cook out of the oven so don’t overdo it). Allow to cool for at least 15 minutes before teasing from the tin. Serve topped with extra mint.