This simple puff pastry tart is nice enough to make when friends come over, but easy enough that you could make it for a quick week night dinner. Just unroll your puff pastry, top with a mixture of quickly cooked frozen peas, eggs and crème fraîche, scatter over your cheese and voilà! An easy quiche-adjacent meal. I love the background complexity from adding fresh tarragon, but if you don’t have it or aren’t keen on the flavour, just let the garlic and herb cheese do the herb heavy-lifting for the dish.
Serves: 4 Prep: 10 minutes Cook: 30 minutes Ingredients: 250g frozen peas, defrosted 2 sprigs tarragon, leaves finely chopped 4 nice free-range eggs 100g full-fat crème fraîche 1 lemon, zest and juice 1⁄2 teaspoon sea salt flakes, plus extra to serve 150g Boursin garlic and herb cheese (or similar) 1 x 320g sheet all butter (if available) ready-rolled puff pastry Method: Note: If you have bought a packet of tarragon just for this dish, strip the leaves into a small freezer bag and freeze for future use. Make it gluten free: Use gluten-free ready-rolled puff pastry..
