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    Green Pea Tartlets

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    Green Pea Tartlets

    You can use frozen peas in these mini tarts if you can't get hold of fresh ones. Make sure the oven cools down while you're making the filling so that it doesn't overcook.

    • Preparation time: 35 minutes, plus chilling
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 1 hour 30 minutes, plus chilling 60 minutes 30 minutes

    Makes: 6


    • 250g shortcrust pastry
    • 175g peas, podded or if frozen, defrosted
    • 2 large egg yolks
    • 3 tbsp curly parsley, chopped
    • 50g Parmesan, grated
    • 100g crème fraîche
    • 1 pinch of grated nutmeg


    1. Roll the pastry out until 2mm thick and cut out six 15cm circles. Press into six 10cm, 2.5cm deep tartlet tins. Chill for 30 minutes. Preheat the oven to 200°C, gas mark 6. Cut the excess off and fill with greaseproof paper and baking beans. Place on a baking sheet and bake for 10 minutes. Take out the beans and return to the oven for 2 minutes to dry. Remove from the oven, leave the door ajar and turn the heat down to 150°C, gas mark 2.
    2. Boil the peas in water for 2 minutes until tender, then drain really well. Blend the egg yolks, parsley, Parmesan and crème fraîche in a food processor. Stir in the peas and spoon into the pastry cases. Bake the tartlets for 20-25 minutes until just set.

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    Drinks recommendation

    The greenness in peas shares some of the chemical characteristics found in wines made from Sauvignon Blanc


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