MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Pea Tart
Categories: Dinner, Pies
Yield: 1 Tart

2 c Peas
1 Puff pastry sheet (homemade
-or store-bought and
-defrosted)
1/2 Lemon; juice of
2 tb Unsalted butter; cut into
-small pieces
2 ts Sugar; plus some to sprinkle
-on the top
1/4 ts Salt
1 pn Saffron

Cook the peas. If you're using fresh peas, remove them from their
pods, blanch them in boiling water for about a minute, and refresh
under cold water immediately. If you're using frozen peas, cook them
according to the instructions on the package. We used frozen peas and
they worked well.

Season the peas with the lemon juice, butter, sugar, salt, and
saffron. Taste and adjust seasoning as needed.

Roll out the puff pastry. We folded the pastry into a rustic galette.
You can also line a tart pan and reserve strips or a second sheet to
cover the peas.

Add the pea filling to the puff pastry and fold or cover. Sprinkle
sugar on top of your tarte. (An egg or milk wash on the top would be
a nice touch as well.)

Bake at 350°F for 30 minutes or until the pastry is golden brown.
Slice and serve.

Results

Perhaps not surprisingly, the "tarte of green pease" was somewhere
between a dessert and a main course. The peas were both sweet and
vegetal, the seasonings bright and savory. While I confess that it
was not my favorite dish we've prepared over the course of this
project, the taste was certainly unique. The starchiness of the peas
made me feel like the dish was lacking an essential element and I
wanted to include other ingredients in the pie itself or on the side.

Since there are no measurements in the original recipe, we think this
is a great opportunity for experimentation. With a few alterations,
we think this recipe could be transformed in either a sweet or savory
direction. To make it into a true dessert we would add more sugar and
serve this tart with a side of vanilla ice cream. To turn it into a
savory side-dish we would cut out the sugar altogether and instead
add caramelized onions or shallots to the mix. The savory version
might accompany roast squash, spicy baked tofu, or a roast chicken.

Recipe by Marissa Nicosia

Recipe FROM:
<https://rarecooking.com/2014/10/29/a-tarte-of-green-pease/>

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