Pea and Herbed Goat Cheese Tart | Spring on a Plate (Gluten Free and Grain Free)

Pea and herbed Goat Cheese Tart 19 Pea and Herbed Goat Cheese Tart | Spring on a Plate (Gluten Free and Grain Free)
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How do you put the essence of spring on a plate?

One of my favorite sights of the season is the abundant wave of fresh green vegetables that flood the market.  I get my fill of artichokes, asparagus, fava beans and peas while I can.

Tucked away in their bright green pods, English peas arrive each spring with a sense of urgency.  Their quality largely depends on how quickly you can get them from vine to plate.  The sweet sugars start breaking down into starch as soon as they’re picked. Pea and herbed Goat Cheese Tart 5 Pea and Herbed Goat Cheese Tart | Spring on a Plate (Gluten Free and Grain Free)

Making the most of the most of this tender green vegetable requires some time and patience to shell, but it’s worth the investment if you happen upon some fresh ones. Frozen peas, however, are a sure thing. 

Frozen quickly after picked, they lose none of their pea essence and retain a tender sweetness long after the season is over.  Fresh peas are a wonderful thing if you have them, but I’m not going to snub their frozen counterparts.  A bag of frozen peas sits in my freezer year-round.

Pea and herbed Goat Cheese Tart 40 Pea and Herbed Goat Cheese Tart | Spring on a Plate (Gluten Free and Grain Free)

That being said, either frozen or fresh, they benefit from a short bath in some boiling water.  Blanching the peas brings out their sweet bright flavor while retaining their snap. 

I paired my peas with a delicate almond flour crust and creamy herbed goat cheese filling.  Peas have a natural affinity for tangy goat cheese and Greek yogurt which further showcases their sweet side.

Pea and herbed Goat Cheese Tart 2 Pea and Herbed Goat Cheese Tart | Spring on a Plate (Gluten Free and Grain Free)

The tart features a creamy filling laced with fresh herbs, balanced with a layer of blanched peas and a handful of colorful micro greensThe herbed goat cheese is soft and unctuous and the peas still slightly firm yet yielding as you bite into this tart bursting with spring flavors.

Serve this savory pea and herbed goat cheese tart for brunch, lunch or dinner, perhaps with a couple glasses of crisp white wine.
Pea and herbed Goat Cheese Tart 52 2 Pea and Herbed Goat Cheese Tart | Spring on a Plate (Gluten Free and Grain Free)
Pea and Herbed Goat Cheese Tart Recipe (Gluten Free and Grain Free)

Prep Time: 45 minutes

Cook Time: 15 minutes

Serving Size: Serves 6 to 8

The tart features a creamy filling laced with fresh herbs, balanced with a layer of blanched peas and a handful of colorful micro greens.

Ingredients

    For the Tart dough:
  • 2 cups (224g) almond flour
  • 3 Tablespoons (42g) unsalted butter, chilled and cubed
  • 1 egg white
  • 1/4 teaspoon fine sea salt
  • For the Tart filling:
  • 6 ounces (168g) fresh goat cheese, at room temperature
  • 1/4 cup (56g) Greek yogurt
  • 1 Tablespoon (15ml) extra virgin olive oil (plus extra for drizzling)
  • 2 Tablespoons chopped fresh basil
  • 2 Tablespoons chopped fresh chives
  • 1 Tablespoon chopped fresh mint
  • 1 Tablespoon chopped fresh parsley
  • Freshly ground black pepper
  • Fine sea salt
  • 1 1/2 cups (190g) frozen or shelled English peas
  • 1 cup of micro greens (for garnish)

Instructions

    Make the Tart Shell:
  1. In the bowl of a food processor, add the almond flour, butter, egg white, and salt and pulse until the mixtures starts to come together.
  2. Place dough in a well greased tart mold, pressing down firmly with your fingers up and around the edges to create an even layer. Prick the bottom of the shell all over with a fork. Put the tart shell in the freezer for 20 minutes while you heat the oven to 350 degrees.
  3. Place the frozen tart shell in the oven and bake until golden, about 15 minutes or until light golden brown. Let cool on a rack.
  4. Allow to cool completely before unmolding and filling. (Placing the tart shell in the fridge will speed cooling and make unmolding easier)
  5. For the Tart Filling and Assembly:
  6. In a food processor, blend together the goat cheese, Greek yogurt, fresh herbs, olive oil, and a pinch of salt and pepper and pulse briefly to combine.
  7. Bring water to a boil. Blanch the peas for about 2 minutes, then shock them in a bowl of ice water and drain.
  8. When the tart shell has cooled, spread the herbed goat cheese filling evenly over the surface with an offset spatula, then cover the entire surface with a layer of peas. Top with the micro greens, drizzle with a little extra olive oil and season with salt and pepper to taste.
  9. Cut the tart into slices and serve.

Notes

Gluten Free, Grain Free, Vegetarian NOTE: You will need a 9-inch removable-bottom tart pan; the tart shell can be made ahead of time.

http://gourmandeinthekitchen.com/2012/pea-herbed-goat-cheese-tart-recipe/
 Pea and Herbed Goat Cheese Tart | Spring on a Plate (Gluten Free and Grain Free)
How do you put spring on your plate?


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  1. says

    Looks so good Sylvie. Lovely touch with the microgreens on top. For me- spring is strawberries and that’s what we put on our plates currently!!!

  2. says

    I’ll take Spring on a Plate anytime! I adore peas and agree that frozen can be a nice alternative when fresh isn’t available (just not the canned!). Gorgeous photos, as always!

  3. says

    You call this ‘spring on a plate’… I call it ‘heaven on a plate.’ Some of my faaaaavorite flavors, all in 1 amazing tart.

  4. says

    so in love with this crust, Sylvie! and your photos – truly are spectacular. you have a gift, my dear, a gift I am grateful you are sharing with all of us! x

  5. says

    The first photo blew my mind away! Such lovely green peas.
    I always use frozen peas .. although at home it is a diff story when Mom and I would sit together .. chat .. watch Tv and remove peas from the shells :)

  6. says

    What delicious recipe! So fresh and full of spring and summer flavors. I love the goat cheese and Greek yogurt – they’re some of my favorite flavors to mix together.

  7. says

    This is just fabulous Sylvie! Although, I am quite partial to fresh peas, way more often than not, it is the frozen variety that finds its way in to my tummy. I love that you used almond flour for this tart, and it is going to be a must make for me very soon!

  8. says

    HI Silvye :) I missed your pics, they’re beautiful as usual.. and I love your fresh and delicious tart as well, it looks so good!

  9. says

    What a vibrant, beautiful post! This has to be my favorite time of year for food. So funny that you made a comment about so much being green. I laughed as I was grocery shopping this week about how much ‘green’ I was picking up… kale, peas, favas, basil, dill, cilantro… everything was green and it made me so happy! This tart looks AMAZING! I do not eat cheese, but I think I may recreate this in a vegan version with some cashew goat cheese. This looks too good to not try. xo

  10. says

    This is stunning. I love the way you describe how the peas and goat cheese compliment each other. I can’t wait to try this tart crust recipe too. Looks wonderful!

  11. says

    Okay, I have admit it: I do enjoy Autumn down here, but I can’t help and feel a tad jealous of your Spring…
    A fresh and beautiful tart !

  12. says

    Is there anything more perfect than fresh peas? I remember shucking them when I was a kid!
    Your tart is absolutely perfect, Sylvie!

  13. says

    I have peas all year in my freezer as well manly because that is my two oldest kids fave vegetable and so quick to get it prepared! I love your idea, very pretty and Delicious looking tart!

  14. says

    Peas are my favorite frozen veggie – we go through LOTS of them!! And FRESH peas are truly a luxury. I can remember picking them by the bucket on the farm, from Mom’s garden. Such a sweet treat. Your tart looks absolutely mouthwatering.

  15. says

    I am writing a cookbook right now (Ulysses Press Nov 2012). All week I have been trying to perfect a “Spring Vegetable Tart”. Today I learned a valuable lesson. Simplicity is the answer I have been seeking. Thanks. GREG

  16. says

    I have been enjoying peas, too, and just had some today in a refreshing pea salad. This is just another stunner, Sylvie – I love every bit of this tart!

  17. says

    Love that you went straight for “a couple glasses of crisp white wine” without feigning that one would be enough! ;)Spring on a plate, indeed!

  18. says

    This looks phenomenal. Peas haven’t arrived here yet but I’m bookmarking this for when they do. You’re making me hungry!

  19. Morgan says

    Just whipped this up for dinner and enjoyed it with my three and four year old boys. We called it “pea pie” and they gobbled it up :-) Gluten hasn’t been sitting well with me lately, so I enjoyed the almost crust, though it did turn out a bit crumbly. Thanks for the recipe! :-)

  20. says

    Oh Sylvie – how gorgeous! I love the flavours of goat’s cheese and peas together – it certainly does scream Spring! For me, Spring on a plate would be my mozzarella, broad bean & French bean salad with a basil dressing…

  21. Anu says

    Hi Sylvie,

    What a stunning looking tart. And I’m really interested in the almond flour crust as well — do you think it would work well for other applications — such as wear the filling has to be baked as well? Or do you think the filling has to be no-cook as in this recipe?

    Thanks!

    • says

      Hi Anu,

      It will work just fine for baked in fillings, but make sure you pre-bake the crust to set it and firm it before filling and baking.

      • Anu says

        Wow, thank you for this wonderful recipe. I finally got around to trying this out. I used your recipe for the crust, baked it without any filling for 15 minutes at 350 F as above. Then I let it cool for a few minutes, and filled it with a rather haphazardly thrown together filling of 2 eggs + 1 egg yolk (leftover from the 1 egg white for the crust), 1/3 cup cream and 4 oz goat cheese. Then I topped the whole thing with roasted tomatoes and baked for 20 minutes at 350 F again. It was phenomenal! I can think of so many uses for this beautiful crust.

  22. says

    Like you I never snub the frozen peas and have boxes of organic frozen peas in my freezer all year round! Love the vivid and soothing green of this tart, paired with the goat cheese – simply awesome!

  23. Jeanelle Pridemore says

    I love that this is served cold. I am searching for recipes that can easily be served at an outdoor wedding. Are tarts usually served warm, or will most cheese and fruit or veggie tarts taste fine cold?

  24. says

    Oh my, it looks so delicious! Can’t wait to try it – although I now live abroad, I am Italian, and I can’t resist scrumptious recipes like this ;) And your pics are just gorgeous!
    Thank you so much for sharing, and big hugs from Sweden!

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