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.
Aunt Clara says
I think this could finally convince my husband that peas are not the devil's food. Stunning dish.
Meeta 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!
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!
Sylvie 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.
Sylvie says
Glad you liked it, your filling sounds delicious!
amelia from z tasty life says
how gorgeous and fresh looking!
Jeanne @ CookSister! 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...
Feast on the Cheap says
What a gorgeous dish!
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! 🙂
Morgan says
Almond I mean, whoops :p
Sylvie says
That makes me so happy to hear, I'm glad you and your boys enjoyed it. Thank you for taking the time to come back and share your experience with it.
Katie {EpicureanMom.com} says
Absolutely decadent! I agree, I usually always keep peas in the freezer. If I don't happen to use them all they work wonders for kiddy accidents 'owies!' 😉