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PEA AND LETTUCE TART
PEA AND LETTUCE TART
added by HughFW

I’ve used one of my favourite, summery French recipes for braised lettuce and peas as the inspiration for this pretty tart. Serves 4 to 6.

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Cook Time
  • 25-35 Mins
Servings
  • 4-6
Ingredients
  • FOR THE PASTRY:
  • 200g plain flour
  • 100g cold unsalted butter, cubed
  • A generous pinch of salt
  • Ice cold water, about 3-4 tbsps
  •  
  • FOR THE FILLING:
  • 1tbsp unsalted butter
  • 1 small onion, finely chopped
  • 1 little gem lettuce, about 150g, finely shredded
  • 100g peas, defrosted if frozen or lightly cooked if fresh
  • 4 egg yolks
  • 200ml crème fraîche
  • 20g hard goat’s cheese, grated
  • 1tbsp fresh mint leaves, finely chopped
  • Salt and freshly ground black pepper
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Directions
Process together the flour, butter and salt until it resembles coarse breadcrumbs. Add just enough water to bring the mixture together into a soft dough. Wrap in clingfilm and chill for a couple of hours. Preheat the oven to 180C/350F/Gas mark 4. Lightly grease a 24cm loose-bottomed flan tin and coarsely grate the pastry directly into it. Press evenly into the sides and base and refrigerate for 30 minutes. Blind bake as described in today’s column and cool. Melt the butter in a frying pan and gently sauté the onion until soft. Add the lettuce and cook for a minute until wilted and stir in the peas. Remove from heat. Beat together the egg yolks and crème fraîche in a medium-sized bowl, then add the lettuce mixture, two thirds of the cheese and mint and season with salt and pepper. Pour into the tart shell, sprinkle on the remaining cheese and bake for 25 minutes or until filling is just set and pastry is golden.
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