Pea & Goat’s Curd Tart
Pea & Goat’s Curd Tart
A comforting, home-inspired dish adapted to a quick, gluten-free base — a modern twist on a family-favourite recipe.
Servings
8
Prep time
Cook time
Recipe
Gluten Free, Vegetarian
Ingredients
- 2¾ cups fresh or frozen peas
- 4 organic eggs
- 200mL single (pure) cream
- 2 tbsp mint leaves, plus extra to serve
- 1¼ cups soft goat’s curd, crumbled
- ½ tsp salt
- Pastry
- 3 cups almond meal
- 100mL extra-virgin olive oil
- 1 tsp thyme leaves
- 2 tbsp water
- 1 tsp salt
Method
- Preheat the oven to 180°C. Grease a 26cm loose-bottomed tart tin.
- Place pastry ingredients in a bowl and mix together by hand until smooth dough forms.
- Roll out dough, then use it to line tart tin, spreading it over the base and up the sides with your hands. Place in the fridge to chill for 30 mins.
- Fill a tart shell with baking paper and baking weights and bake for 10 mins. Cool the tart shell to room temperature.
- Bring a large saucepan of salted water to a boil. Cook peas for about 30 secs (up to 1 min if they’re frozen). Drain and rinse under cold water.
- Place eggs, cream, mint, a quarter of the peas, half of the goat’s curd and salt in a bowl and blend with a stick blender.
- Scatter all but a handful of remaining peas into the tart base, then pour over the egg and cream mixture. Crumble remaining goat’s curd over top and scatter with the last of the peas.
- Carefully transfer the tart to the oven and bake for 30 mins or until the centre is only just set (it will continue to cook out of the oven so don’t overdo it).
- Allow to cool for at least 15 mins before teasing the tart from the tin.
- Serve topped with extra mint.
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