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Pea & tomato tart
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Prep Time:
5 minutes
Cook Time:
55 minutes
Total Time:
60 minutes
Ingredients:
  • 1 sheet ready-rolled shortcrust pastry for quiches
  • 250g cherry truss tomatoes, cut into 4 sprigs
  • 378.75 gm lite thickened cream
  • 3 eggs
  • 82.50 ml chopped fresh mint
  • 125.00 ml frozen peas
Instructions:
  • Preheat the oven to 200°C. Line a 22cm fluted flan tin with pastry and trim the edges. Place a sheet of baking paper over the pastry and top it with a little raw rice to weigh it down. Drizzle the tomatoes with oil, season with salt and pepper, and roast on a baking tray for 20 minutes until the skins just split.
  • Bake the unfilled pastry for 10 minutes while the tomatoes roast, then remove the paper and rice and bake for an additional 10 minutes.
  • Lower the oven temperature to 160°C. Combine cream and eggs, then mix in mint and peas. Pour the mixture into the tart case and bake for 30-35 mins until puffed and golden. Let the tart cool slightly, then serve with roast cherry tomatoes on top.

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