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Pea and Parmesan Tartlets
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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.
This recipe was first published in April 2005.