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Telegraph

Puff pastry tart with crème fraîche and peas

A winner for an easy summer recipe, you can eat this tart as it is or with a few potatoes, but I also think it'd be lovely alongside roasted salmon or little barbecued lamb cutlets. Overview Prep time 20 mins Cook time 40 mins Ingredients 1 x 320g sheet all-butter puff pastry 1 egg, beaten 300ml crème fraîche 20g freshly grated Parmesan 150g fresh peas juice of 1 lemon 2 tbsp extra virgin olive oil 1 tsp Dijon mustard 1 spring onion, finely sliced a few chives, snipped 90g pea shoots 125g soft goat's cheese Method Step Put a large pan of salted water on to boil. Step Using a small sharp knife, score a border roughly 3cm wide around the edge, taking care not to cut through the pastry. Step Use a fork to prick the pastry everywhere apart from the border. Use a pastry brush to brush 1 beaten egg all over the pastry. Step Bake for 12 minutes, then rotate the sheet 180 degrees and cook for another 2 minutes. Pull out of the oven and leave to cool for 10 minutes. Step Meanwhile, mix 300ml crème fraîche with 20g freshly grated Parmesan, a big pinch of salt and plenty of freshly cracked black pepper. Step The pastry will likely have puffed up a bit in the oven. Now that it's cooler, just take a spoon and lightly press the centre (not the border) so that it sinks back down. Step Spread the creamy mixture over the inner rectangle, leaving the border clear around the edge. Don't worry if the mixture seems loose – it's going to firm up when baked. Step Put the tart in the oven for 10 minutes, then rotate it 180 degrees again and cook for another 2 minutes. By now, the mixture should be slightly browned in places on top. Leave it to cool to room temperature on the sheet.