Pea & new potato tart
This easy tart is so tasty, and happens to be vegan-friendly as well – just check the ingredients in your pastry and hummus to make sure they’re dairy-free. We used caramelised onion hummus, but if you can’t find it, use regular hummus instead.
SERVES 4 PREP 15min COOK about 25min
• 320g Jus-rol Ready Rolled Puff Pastry Sheet
• 200g Jersey Royal or baby new potatoes
• 1tbsp extra virgin olive oil, plus extra to drizzle
• 3 spring onions, trimmed and finely sliced lengthways
• 200g frozen peas
• 200g caramelised onion hummus
1 Preheat oven to 200°C (180°C fan) mark 6. Unroll the pastry on to a baking sheet (still on its baking parchment). Score a border 1.5cm in from the edge and prick inside with a fork. Cook for 15min until puffed, remove from the oven and gently press down the central area inside the border with a spoon. Set aside.
2 Meanwhile, cook the potatoes in a large pan of boiling water for 15-20min, until tender. Drain and rinse under cold water, then drain well again. Cut into 5mm thick slices and toss in the olive oil with the spring onions and some seasoning, to coat. Set aside.
3 Cook the peas in a pan of boiling water for 5min, until tender. Drain and rinse under cold water. Set aside 50g of the peas and put the remainder into a blender with the hummus, 50ml water and some seasoning. Purée until smooth.
4 Spread the pea mixture over the pastry and top with the potatoes and spring onions. Cook for 15min more, until the potatoes and spring onions start to turn golden. Scatter over the reserved peas and drizzle with more oil, if you like. Serve.
PER SERVING CALS 543; FAT 32G; SAT FAT 15G; CARBS 48G