For Mother’s Day my mum wanted a home cooked lunch, but didn’t want anything too extravagant. I decided a pea leek tart was the answer, and it turned out a treat. It’s actually quite simple too, not to mention delicious!
I tweaked a recipe I found on Good Food
- 150g frozen spinach
- 200g frozen peas
- 300g shortcrust pastry
- 2 small leeks
- 1tsp butter
- 125ml heavy cream
1 large egg
- 1tsp nutmeg
- 50g bocconcini
- Preheat oven to 180C and grease a 22cm tart tin with a removable base
- Defrost the spinach and peas and set aside, squeezing out excess water from the spinach
- Roll out the pastry to size and line the tin. Press down then trim any excess pastry, then chill in the fridge while you make the filling
- Slice the leek into 1/2cm rounds
- Heat the butter in a large pan then add the leek in a single layer and fry for 1-2 minutes
- Add 50ml water and cover with a lid and cook on low for 4-5 minutes, checking that the water doesn’t dry out
- Meanwhile, whisk together the cream and egg, season well with salt and pepper and add the nutmeg, then mix in the spinach and peas
- Pour the spinach and pea mixture into the tart pan and arrange the leek on top
- Break up the bocconcini and sprinkle on the tart
- Place the tart tin on a baking tray and bake for 30 minutes, until the filling is set and cooked through
- Leave to rest for 5 minutes before cutting
Given this pea leek tart was for my mum I didn’t cut in to it for these photos – my plan was to show you the inside with the leftover slices. Turns out there were no leftover slices as both my parents went back for seconds, and maybe even some thirds! I’m taking that as a good sign, and you’ll just have to trust me that the inside looked possibly even more delicious. It was certainly a good way to get your greens in!
To completely up our greens intake I served the pea leek tart with a side salad! I went with a kale-lettuce-apple combo with some pickled cauliflower and drizzled a zesty mustard dressing over the top. This was an excellent combo to balance the creamy, cheesy side of the tart. It’s safe to say the whole lunch was a roaring success!