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Goats’ cheese and pea pesto tart


Serves: 4, with leftovers
timePrep time: 25 mins
timeTotal time:
Goats’ cheese and pea pesto tart
Recipe photograph by Mike English

Goats’ cheese and pea pesto tart

This lovely tart is packed with fresh spring flavours. Serve with potatoes and salad or enjoy cold in your lunchbox

Serves: 4, with leftovers
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
600Kcal
Fat
38gr
Saturates
16gr
Carbs
36gr
Sugars
4gr
Fibre
7gr
Protein
25gr
Salt
1.1gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 250g ready-made shortcrust pastry
  • 150g new potatoes (or use cold leftover potatoes, sliced)
  • 225g frozen peas
  • ½ x 30g pack mint, leaves only
  • 1 x 120g log vegetarian goats’ cheese (we used Taste the Difference French)
  • 1 tbsp olive oil
  • 1 leek, finely sliced
  • 4 large eggs
  • 3 tbsp milk

Step by step

Get ahead
Make up to a day ahead, leave to cool, cover and store in the fridge. Bring back to room temperature to serve.
  1. Lightly grease a deep loose-based 23cm fluted tart tin. Roll out the pastry on a floured surface and use to line the tin, letting a little pastry overhang. Prick the base with a fork; chill for at least 20 minutes.
  2. Meanwhile, cook the potatoes in a pan of boiling water for 15 minutes or until tender. Drain, then slice when cool enough to handle.
  3. Add the peas to a pan of boiling water, bring back to the boil, then drain and refresh in cold water. Set aside a couple of tablespoons of peas. Tip the remainder into a food processor with most of the mint, 75g of the cheese and seasoning. Pulse to a rough pesto-like consistency. Thinly slice the rest of the cheese.
  4. Place a baking sheet in the oven and preheat to 200°C, fan 180°C, gas 6. Line the pastry case with a piece of foil and baking beans. Bake on the hot tray for 20 minutes, then remove the foil and baking beans; return to the oven for 8-10 minutes until pale golden and crisp. While still warm, trim off any excess pastry. Reduce the oven to 180°C, fan 160°C, gas 4.
  5. Meanwhile, heat the oil in a saucepan, add the leek; cook, covered, over a low heat for 5 minutes until beginning to soften. Remove the lid and cook for a further 8-10 minutes until completely soft.
  6. In a jug, whisk the eggs and milk with seasoning. Spread the leek over the base of the pastry case and arrange the potatoes on top. Add dollops of pea pesto; pour in the egg mixture. Scatter over the reserved peas and top with the slices of cheese. Grind over a little black pepper. Bake for 25-30 minutes until set.
  7. Leave the tart to cool for 10 minutes before removing from the tin and slicing. Good served with a potato and spinach salad.

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