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.

Method:

• Preheat the oven to 180°C fan/200°C.
• Boil the peas in a saucepan of water for 2 minutes, then drain and rinse well under cold water.
• Meanwhile, whisk the tarragon, eggs, crème fraîche and lemon zest together with the sea salt, then stir through the peas.
• Unroll the puff pastry into a 20cm by 30cm roasting tin, just small enough that the pastry comes up the sides to form a lip. Pour in the pea and crème fraîche mixture, dot the cheese over evenly, then bake for 25 minutes until the pastry is crisp and golden brown.
• Scatter over a pinch of sea salt flakes and finish with a squeeze of lemon juice before serving hot or at room temperature.

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.

Recipe adapted from: The Green Cookbook (Square Peg)