Avoid food waste and rustle up this quiche-like tart as a great way to use up the end of that jar of pesto you have in the fridge
Prep:10 mins
Serves 4
320g sheet ready-rolled shortcrust pastry75g frozen peas (or frozen podded broad beans)3 eggs300g crème fraîche3 tbsp pesto (vegetarian, if needed) 100g cheddar, grated½ tsp ground nutmeg (optional)
STEP 1Heat the oven to 220C/200C fan/gas 7. Line a deep 20 x 20cm baking tin with the shortcrust pastry, trimming the edges where needed (line with baking parchment first if it’s not non-stick). Defrost the peas by tipping into a heatproof bowl and covering in boiling water – let stand while you make the filling.STEP 2Put the eggs in a bowl with the crème fraîche, pesto, cheddar, ½ tsp black pepper and the nutmeg, if using, and mix to combine. Drain the peas, then dry on kitchen paper thoroughly before adding to the bowl and stirring to distribute evenly.STEP 3Pour the filling into the pastry case – it should be a snug fit, but shouldn’t overflow. Bake for 25-30 mins, or until puffed up, golden, and the pastry is brown. Leave to cool in the tin for 10 mins (it’ll collapse back down to size), then transfer to a wire rack to cool completely (this will prevent a soggy bottom).
