This gluten-free version of Pea and Goat’s Curd Tart has a modification or two, but it still pays homage to her creation. You can use fresh or frozen peas to make this Pea and Goat’s Curd Tart.
Pea and Goat’s Curd Tart Recipe
Serves 6-8
Ingredients:
2⅔ cups (400g) fresh or frozen peas
4 organic eggs
200 ml single (pure) cream
2 tablespoons mint leaves, plus extra to serve
1¼ cups (150g) soft goat’s curd, crumbled
Almond Pastry
3 cups (300g) almond meal
100 ml olive oil
1 teaspoon thyme leaves
Method:
Preheat oven to 180°C (350°F). Grease a 26 cm (10½ inch) loose-bottomed tart tin.
For pastry, place ingredients in a bowl, add 2 tablespoons water and 1 teaspoon salt and mix together by hand until a smooth dough forms. Roll out dough, then use it to line tart tin, spreading it over the base and up the sides with your hands. Chill for 30 minutes, then fill tart shell with baking paper and baking weights and blind-bake for 10 minutes. Cool tart shell to room temperature.
To make filling, blanch peas in a large saucepan of boiling salted water for about 30 seconds (up to 1 minute if they’re frozen). Drain and rinse under cold water. Place eggs, cream and mint in a bowl with a quarter of the peas and half the goat’s curd. Blend with a stick blender, adding ½ teaspoon salt. Scatter all but a handful of the remaining peas into the tart base, then pour over egg and cream mixture. Crumble remaining goat’s curd over the top and scatter with the last of the peas.
Carefully transfer tart to oven and bake for 30 minutes or until centre is only just set (it will continue to cook out of the oven so don’t overdo it). Allow to cool for at least 15 minutes before teasing tart from tin. Serve topped with extra mint.
Images and text from Egg of the Universe by Bryony and Harry Lancaster, photography by Alan Benson. Murdoch Books RRP $49.99 AUD, and RRP $52.99 NZD.
