Pea And Goat's Cheese Tart

Ingredients

Shortcrust Pastry

100g / 3.5oz strong cheddar cheese, grated
100g / 3.5oz chilled butter, diced
250g / 9oz plain flower
Good pinch sea salt and freshly ground pepper
Water and 1 beaten egg

Filling

200g / 7oz frozen peas
2 medium leeks, trimmed, washed thoroughly
to remove any grit and sliced into 1cm rings
A large knob of butter, about 100g / 3.5oz
200ml full fat creme fraiche
2 large eggs and 1 extra yolk
250g / 9oz goat's cheese, roughly cubed
Pinch of cayenne, sea salt and ground
black pepper

Nutrition

PER SERVING (6) 763 kcalories, 23g protein, 43g carbohydrates, 56g fat, 34g saturated fat, 3g fibre, 3g sugars, 6.83g sodium.

Nutrition - as well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, vitamin D, calcium, magnesium, iron, zinc, selenium, manganese, potassium, plus antioxidants from the seasonings.

Method

Shortcrust Pastry

Combine cheese and butter, flour and seasoning in a processor or by hand. Add iced water slowly until the mixture just holds together. Form into a ball, wrap in clingfilm and refrigerate for 1 hour. Roll out and line a 25cm flan case. Preheat oven to 200°C 400°F Gas mark 6. Bake blind for 15-20 minutes. Remove from oven and brush lightly with beaten egg. Now prepare the filling.

Filling

Sweat the leek in the butter until soft but not brown. Remove from the heat. Add peas and turn to coat in the butter. Beat together the cr?®me fraiche, eggs, cayenne and season well. Stir in the leek and pea mixture, reserving some liquid if it is too wet. Pour into the prepared flan case. Scatter the goat's cheese on top. Bake at 180°C 350°F Gas Mark 4 for 20-25 minutes or until just set.

Serves 6-8