Easy Pesto, Cheese, and Pea Tart
A simple yet elegant savory tart featuring a buttery shortcrust base filled with creamy pesto, sharp cheddar, and sweet peas. This quick-to-assemble dish is perfect for a light lunch, weekend brunch, or a simple dinner served with a crisp green salad.
Servings4 Portions
Prep Time10 Mins
Cook Time30 Mins
Difficulty
Easy
Ingredients
4
- sheet ready-rolled shortcrust pastry320 g
- eggs3
- Crème fraîche300 g
- cheddar cheese, grated100 g
- frozen peas75 g
- pesto3 tbsp
- ground nutmeg0.5 tsp
- black pepper0.5 tsp
Step-by-Step Instructions
01
Preheat your oven to 220°C (200°C fan/gas mark 7). Line a deep 20 x 20cm baking tin with the ready-rolled shortcrust pastry, carefully pressing it into the corners and trimming any excess from the edges. If your tin is not non-stick, line it with baking parchment first. Place the frozen peas in a heatproof bowl and cover them with boiling water; let them stand to defrost while you prepare the filling.
02
In a large bowl, whisk together the eggs, crème fraîche, pesto, grated cheddar, black pepper, and ground nutmeg until well combined. Drain the peas thoroughly and pat them dry with kitchen paper to ensure the filling stays creamy and not watery. Stir the dried peas into the egg mixture until evenly distributed.
03
Pour the egg and pea mixture into the pastry case—it should be a snug fit without overflowing. Bake for 25–30 minutes, or until the filling has puffed up and turned golden and the pastry is crisp and brown. Allow the tart to cool in the tin for 10 minutes (it will settle back down), then transfer it to a wire rack to cool completely, which helps prevent a soggy bottom.
Chef's Tips
For an even crispier base, you can blind-bake the pastry for 10 minutes before adding the filling. If you don't have crème fraîche, full-fat sour cream or heavy cream makes an excellent substitute. You can also swap the cheddar for Gruyère or goat's cheese for a different flavor profile.
