Spring pea and goat cheese tart

Pea tart 1

This tart is the embodiment of spring.

It’s puff pastry covered with pureed spring sprinkled with additional spring paraphernalia.

Peas. Pea shoots. Parsley.  Mint.

Ingredients 2

It’s a spring essplosion.

Pea tart carnage

Suggested listening: pass the peas! ♫

Click to listen: The J.B.’s – “Pass the Peas”

Recipe adapted from Williams Sonoma.

Ingredients

  • 8-by-10-inch rectangle of frozen puff pastry, thawed in the refrigerator
  • 1 1/3 cups shelled peas
  • 1 small log of goat cheese
  • 3 Tbs. fresh mint, plus whole leaves for garnish
  • Approximately 1 tsp. lemon zest
  • 1/4 cup fresh flat-leaf parsley leaves
  • 2 green onions, trimmed and very thinly sliced on the diagonal. Or chives.
  • Pea shoots for garnish, for extra pea credit.

Ingredients 1

Instructions

Preheat an oven to 400˚F. Line a baking sheet with parchment paper.

Place the puff pastry on the prepared baking sheet and bake until puffed, about 10 to 13 minutes. Williams Sonoma says: “Remove from the oven and top with a sheet of parchment paper and another baking sheet. Continue baking until golden and crisp, 10 to 13 minutes more. Remove the top baking sheet and parchment paper and let the pastry cool.”

I didn’t do any of that.  I let the puff pastry puff without weighting it.

Meanwhile, bring a pot of salted water to a boil over high heat. Add the peas and cook until tender, 2 to 3 minutes. Drain and rinse briefly under cold running water. Reserve 1/3 cup of the peas.

In a food processor, combine the remaining 1 cup of peas, the goat cheese and 1 tbs. of the mint and process to make a chunky puree. Stir in the lemon zest and season with salt and pepper.

Ingredients 3

In a small bowl, combine the parsley, the remaining 2 tbs. mint, the green onions or chives and the remaining peas. Season with salt and a squidge of lemon juice, if you like.

Spread the ricotta mixture over the pastry and top with the pea and parsley mixture. Garnish with whole mint leaves and pea shoots.

I ran out of room on the tart itself, so I put the extra cheese/pea/mint mixture in a dish.  I explained to my guests that it was neither toothpaste nor a shamrock shake.  It then quickly disappeared with the help of some crackers.

The whole spread

 

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