Heat oven to 200C/fan 180C/gas 6. Follow
steps 1 and 2 of the Sticky onion & cheddar
quiche recipe, opposite page.
2 While the pastry is chilling, cook the peas
in boiling water for 3 mins, then drain and
refresh under cold water. Use a hand blender
to purée the peas with the olive oil, then stir
in the chopped mint and season.
Lightly prick the base of the tart with a
fork, line the tart case with a large circle of
greaseproof paper or foil, then fill with baking
beans. Blind-bake the tart for 20 mins,
remove the paper and beans, then continue
to cook for 5-10 mins until biscuit brown.
While the tart is cooking, beat the eggs in
a large bowl. Gradually add the cream and
stir in the onions. Season. When the case is
ready, spoon and spread the peas over the
base, pour over the egg mix, then finally
scatter over the goat’s cheese. Bake for
20-25 mins until set and golden brown.
Leave to cool in the case, trim the edges of
the pastry, then remove and serve in slices.