Green Pea Tart

Name: Green Pea Tart
Ingredients: 150 g flour; 70 g butter; 30 g cheese; 3-5 tbsp cold water; a pinch of salt; 350 g frozen green peas (frozen or fresh); 1 large bunch of green onions; 30 g butter; 30 g cheese; 200 g sour cream; 150 ml milk; 3 eggs; salt, pepper; 30 g cheese (for the top)

How about we balance out all those recent sweet recipes with something savory!? )) Today I'm bringing you a savory pie recipe — not sweet, but incredibly delicious. The filling is made with tender sweet peas, plenty of fragrant green onions, all nestled in a wonderful base of crispy "mock puff" pastry. It's hard to put into words just how good it is — this tart makes a great side dish for meat or fish, or simply served on its own as an appetizer. By the way, canned peas are definitely not a good fit for this recipe. If you don't have peas on hand, I think it would also turn out great with broccoli. If you'd like to make the tart more hearty, you can add pieces of pan-fried bacon or chicken breast to the filling, or go the seafood route — salmon would be wonderful, and shrimp would work great too.

Ingredients:

Dough:
150 g flour
70 g butter
30 g cheese
3-5 tbsp cold water
a pinch of salt
Filling:
350 g frozen green peas (frozen or fresh)
1 large bunch of green onions
30 g butter
30 g cheese
200 g sour cream
150 ml milk
3 eggs
salt, pepper
Also:
30 g cheese (for the top)

How to cook green pea tart

Grate the entire portion of hard cheese (90 g) on a fine grater.

Make the dough. Add the flour and a pinch of salt to a bowl. Grate the butter directly into the bowl on a coarse grater. Toss it with the flour periodically to keep the pieces from sticking together.

Rub the flour and butter together with your fingers until crumbly, then add one-third of the grated cheese and mix to combine.

Gradually add the cold water and bring the dough together into a ball with your hands (don't overwork it).

Roll the dough out on the counter into a circle a few centimeters larger in diameter than your baking pan (my pan is 27 cm in diameter). Roll the dough onto the rolling pin and transfer it into the pan. Refrigerate for 30 minutes.

Make the filling. Melt the butter in a skillet and add the frozen green peas (no need to thaw them first). Add the finely chopped green onions, season generously with salt and pepper. Stir, cover, and cook over low heat for about 5–7 minutes, until tender.

Then blend with an immersion blender into a coarse, chunky purée.

In a bowl, whisk together the sour cream, milk, and eggs, and season lightly with salt.

Add the blended peas and the second third of the cheese.

Stir to combine.

Remove the dough-lined pan from the refrigerator and line it with parchment paper (I crumple it up thoroughly first so it sits more evenly). Fill it with pie weights, making sure they come up the sides as well. Dried beans or peas are typically used for this. This prevents the dough from puffing up during baking and keeps the sides from slipping down. Bake in an oven preheated to 180°C for 10–20 minutes, adjusting based on your oven.

Then remove the parchment and weights, and pour in the filling.

Return to the oven and bake for 30–40 minutes; sprinkle the remaining grated cheese over the top 5–10 minutes before it's done.

You can serve it warm or at room temperature — I could never decide which way I liked it more! It's delicious either way)) This tender, satisfying, and flavorful green pea tart is sure to be a hit with anyone who loves savory baked goods!