Easy pesto, cheese and pea tart

• готове короткосткове тісто (розкачане)320g sheet g
• заморожений горох↗75g g

  (або заморожені боби в стручках)

• яйця↗3
• крем-фреш↗300g g
• песто↗3 tbsp tbsp

  (вегетаріанське, за потреби) 100g cheddar, grated

• мелений мускатний горіх↗½ tsp tsp

  (за бажанням)

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Line a deep 20 × 20 cm baking tin with the shortcrust pastry sheet, trimming the edges if needed (line with parchment first if the tin is not non‑stick). Thaw the peas by transferring them to a heat‑proof bowl and covering with boiling water – let them sit while you prepare the filling.

2. 2

   Place the eggs in a bowl together with crème fraîche, pesto, cheddar, ½ tsp black pepper and nutmeg if using, and mix. Drain the peas, then thoroughly pat them dry with kitchen paper before adding to the bowl and mix to distribute evenly.

3. 3

   Pour the filling into the pastry‑lined tin – it should fill tightly but not overflow. Bake for 25‑30 minutes, or until the tart has risen, turned golden and the pastry is browned. Let cool in the tin for 10 minutes (it will shrink), then transfer to a rack to cool completely (this prevents a soggy base).