60g of butter, melted
1 pack of filo pastry
200g frozen peas, blanched and well drained
180g blue cheese, crumbled
1 tbsp snipped chives
2 tbsp of crème fraiche
2 eggs, beaten
Sea salt and black pepper
6 individual tart tins
Preheat oven to 190°C/375°F/Gas Mark 5
Brush the tart tins with melted butter. Cut the filo pastry into rounds, 1cm larger than the diameter of the tart tins. Line each tin with a round of pastry, brush with the melted butter and repeat until each tin has a layer of 3 sheets of filo pastry. Place all the tart tins on a baking sheet and cook in the oven for 3-4 minutes, until lightly crisp and golden. Remove and fill each tin with some peas and snipped chives and top with the blue cheese.
Mix the eggs with the crème fraiche and season well with sea salt and black pepper. Pour a little of the egg mixture over each tart and place in the oven for a further 10-12 minutes, until golden and the filing has just set. Remove from the oven, cool for 5 minutes then remove from the tins.
Great to serve hot or cold.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)