Anne's Pea and Spring Onion Tart.
Prep - 30 minutes.Cooking - 50 minutes.For the pastry:200g/ 7oz plain flour (extra for dusting)100g/ 4oz butter (chopped)50g/ 2oz mature cheddar cheese (finely grated)For the filling:25g/ 1 oz butterbunch of spring onions (sliced)200g/ 7oz frozen peas150ml/ quarter pint of milk3 large eggs200g/ 7oz crème fraicheA good grating of nutmeg100g/ 4 oz mature cheddar cheese (grated)Method:
- Heat the oven to 200c / 180c (fan). To make the pastry rub in the flour and butter to resemble fine breadcrumbs. Add the finely grated cheese. Add 2 - 3 tbsp. cold water and mix to a firm dough.
- Knead the dough briefly and roll out and line a 30 x 20 cm rectangular tin with the pastry. There is no need to trim the pastry edges. Chill for 15 minutes then line with parchment, fill with baking beads and blind bake for 10 minutes. Remove beads and paper and bake for a further 10 minutes until biscuity brown. Now trim off the excess pastry using a small sharp knife.
- Beat the eggs, then beat in the crème fraiche, nutmeg, and half of the cheese. Add the pea puree and season. Pour into the pastry case and sprinkle with the remaining cheese. Bake for 25 - 35 minutes until the filling is firm and lightly browned.