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    Pea and Parmesan Tartlets

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    Pea and Parmesan Tartlets

    • Preparation time: 30 minutes, plus 30 minutes chilling
    • Cooking time: 20 minutes
    • Total time: 50 minutes, plus chilling 60 minutes 20 minutes

    Serves: 6

    Ingredients

    • 150g plain flour
    • Pinch salt
    • 75g cold butter, diced, plus extra for greasing
    • 1 large egg yolk
    • Ice-cold water, to bind Filling
    • Filling
    • 1 tbsp olive oil
    • 6 salad onions, finely sliced
    • 1 clove garlic, finely chopped
    • 200g frozen petits pois, defrosted
    • 1 medium egg and 1 medium egg yolk
    • 142ml carton double cream
    • Salt and freshly ground pepper
    • 50g grated Parmesan

    Method

    1. For the pastry, sift the flour and salt into a bowl or food processor. Add the butter and with your fingertips, or by pulsing the processor, rub the butter in until the mix resembles crumbs. Add the egg yolk and just enough cold water to bring the pastry together (around 3 tbsp). Knead into a ball, wrap in clingfilm and chill for at least 30 minutes. Meanwhile, preheat the oven to 180°C, gas mark 4 and grease 6 x 10cm tartlet tins.
    2. Roll out the pastry and use to line the tins. Put them on a baking sheet, prick the bases with a fork and line with greaseproof paper and baking beans. Bake blind for 15 minutes, or until just cooked. Leave the oven on.
    3. To make the filling, heat the oil in a frying pan over a medium heat. Add the onions and fry for 2-3 minutes, then add the garlic and fry for 1-2 minutes or till soft and fragrant but not browned. Remove from the heat. Stir in the petits pois.
    4. Beat the egg, egg yolk and cream together. Season. Divide the pea mixture between the tartlet cases, sprinkle over the Parmesan, then top with the egg and cream mixture. Bake for 20 minutes or until golden and just set. Serve warm.
    5. Variations: You could make one large tart, in a 20cm-diameter, deep tart tin. In this case, bake the pastry blind for an extra 5 minutes and, for the filling, increase the quantities to 2 medium eggs, 1 egg yolk and 200ml double cream. Bake the tart for 30 minutes. To vary the filling, fry 140g cubed pancetta with the onions, reducing the quantity of peas to 150g. Or chop a 140g pack smoked salmon and stir into the onions with the peas (again, reduce the peas to 150g). If you want these tarts to be a vegetarian main course, serve them with new potatoes and salad. Mixed, ready-made antipasti would make a good starter in this case.

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    Variation

    You could make one large tart, in a 20cm-diameter, deep tart tin. In this case, bake the pastry blind for an extra 5 minutes and, for the filling, increase the quantities to 2 medium eggs, 1 egg yolk and 200ml double cream. Bake the tart for 30 minutes. To vary the filling, fry 140g cubed pancetta with the onions, reducing the quantity of peas to 150g. Or chop a 140g pack smoked salmon and stir into the onions with the peas (again, reduce the peas to 150g). If you want these tarts to be a vegetarian main course, serve them with new potatoes and salad. Mixed, ready-made antipasti would make a good starter in this case.

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