English Pea and Goat Cheese Tart

By MarielC

Ingredients

• Tart Dough
• 1 cup plus 2 tablespoons flour
• 1/8 teaspoon sea salt
• 1 teaspoon sugar
• 2 tablespoons grated lemon zest
• 1/2 cup (1 stick) butter, chilled and cut into small chunks
• Tart Filling and Assembly
• 6 ounces fresh goat cheese, at room temperature
• 1/3 cup creme fraiche
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons high-quality olive oil
• 2 tablespoons minced fresh tarragon
• 2 tablespoons minced fresh mint
• 2 tablespoons sugar
• 2 tablespoons kosher salt
• 1 3/4 to 2 cups shelled English peas

Details

Servings 1
Adapted from recipes.latimes.com

Preparation

Step 1

In a food processor, blend the flour, salt, sugar and lemon zest until combined, then add the butter and pulse until it's the size of small peas. Add 3 tablespoons of ice water and pulse until the dough just comes together. Form the dough into a disk, wrap it in plastic film, and refrigerate for at least 15 minutes.

Once it's chilled, take out the dough and roll it out to about a 12-inch circle. Gently fold the rolled dough into quarters and place it in the pan, with the point in the center, then carefully unfold. Fold the edges over and crimp, trimming any excess dough. Prick the bottom of the shell all over with a fork. Put the tart shell in the freezer for 30 minutes while you heat the oven to 425 degrees and make the filling.

Place the frozen tart shell in the oven and bake until golden, about 20 to 25 minutes. Let cool on a rack.

In a food processor, blend together the goat cheese, creme fraiche, pepper and olive oil. Add the fresh herbs and pulse briefly to combine. Reserve.

Bring 4 quarts of water to a boil with the sugar and salt. Blanch the peas for about 3 minutes, then shock them in a bowl of ice water. Drain and reserve.

When the tart shell has cooled, spread the cheese filling evenly over the surface, then cover the entire surface with a single layer of the blanched peas. Cut the tart into 8 slices and serve.