Pea - bacon

Pea - bacon

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
250g fresh peas, plus extra to decorate
1 chicken stock cube
1 egg
50g flour
1 teaspoon baking powder
20g butter, melted

White topping

Quantity Ingredient
70g bacon
150ml cream

Method

  1. To make the white topping, cook the bacon in a frying pan over medium–high heat then drain on paper towel. Place the bacon with the cream in a saucepan and heat for 5 minutes on low. Set aside to cool completely, then refrigerate for two hours.
  2. To make the base, preheat oven to 180°C. Grease and flour a 15 cm × 24 cm baking dish.
  3. Bring a saucepan of salted water to the boil, add the stock cube and stir until dissolved. Add the peas and cook for 5 minutes. Drain, but reserve a little of the cooking water.
  4. Purée the peas in a blender or food processor, adding a little of the reserved cooking water to make a smooth mixture. Pass the purée through a sieve. Add the egg, flour, baking powder and butter and stir until smooth.
  5. Pour the mixture into the prepared baking dish and bake for 30 minutes. Remove from the oven and set aside to cool for 5 minutes. Turn the tart out of the baking dish and cut into two 11 cm × 14 cm rectangles.
  6. Meanwhile, strain the bacon cream and discard the bacon. Beat the cream using an electric mixer until firm peaks form. Spread the bacon cream over the lower part of the tart and decorate with fresh peas.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again