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.
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.
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. The tart features a creamy filling laced with fresh herbs, balanced with a layer of blanched peas and a handful of colorful micro greens. The 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.
Pea Goat Cheese Tart
This gluten-free pea tart features a creamy goat cheese filling with fresh herbs, topped with a layer of 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
- ¼ teaspoon fine sea salt
For the Tart filling:
- 6 ounces (168g) fresh goat cheese, at room temperature
- ¼ 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 ½ cups (190g) frozen or shelled English peas
- 1 cup of micro greens (for garnish)
Instructions
Make the Tart Shell:
- 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.
- Place dough in a well greased 9-inch 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.
- 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.
- Allow to cool completely before unmolding and filling. (Placing the tart shell in the fridge will speed cooling and make unmolding easier)
For the Tart Filling and Assembly:
- 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.
- Bring water to a boil. Blanch the peas for about 2 minutes, then shock them in a bowl of ice water and drain.
- 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.
- 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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 255Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 286mgCarbohydrates: 29gFiber: 3gSugar: 2gProtein: 10g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Laura (Tutti Dolci) says
So pretty, Sylvie! I've been enjoying fresh peas in a salad with shallots & a Dijon-lemon vinaigrette.
Jeanette says
What a beautifully healthy and delicious tart for Spring Sylvie - you amaze me with each new recipe you post.
Deeba Rajpal (@vindee) says
Happy Spring! What a beautiful way to celebrate the lightness and freshness of this season Sylvie. This is a beautiful tart, and I love the almond flour shell. Gorgeous!
Jamie | My Baking Addiction says
I adore peas and goat cheese, so this has be the most perfect recipe I've seen in a long.
gretchen says
so lovely, sylvie! i love fresh english peas... and we must've both had cheese tarts on the brain. delicious!
Alison @ Ingredientsinc.net says
beyond fabulous!! I want this for dinner!
angela@spinachtiger says
As a pea lover, and a Spring lover, and a tart lover, this has it all. It made me smile today.
Georgie 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.
kankana 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 🙂
CJ at Food Stories says
I love peas and keep them in the freezer at all times. This recipe looks so fancy yet simple. Can't wait to try this 🙂