Chickweed, pea and feta cheese tart
A light and fresh spring tart that celebrates early-season wild greens and peas. This Chickweed, Pea & Feta Tart is an easy way to turn foraged chickweed and sweet peas into a flavorful, nutritious meal. The creamy feta adds a lovely tang, while garlic scapes bring a subtle garlicky punch, making it perfect for brunch or a light lunch.
Ingredients
- 200 g Short crust pastry shop bought or home made
- 100 g Chickweed fresh, washed and chopped
- 150 g Peas fresh or frozen and thawed
- 3 Garlic scapes washed and chopped
- 150 g Feta cheese crumbled
- 3 large Eggs
- 150 ml double cream or crème fraîche
- 50 ml Milk
- 1 tbsp Olive oil
- 1/2 Lemon zest
- Salt and Pepper to taste
Instructions
- Preheat oven to 180°C (350°F). Roll out the pastry and line a 23 cm tart tin. Prick the base with a fork and blind bake for 10 minutes.
- Heat olive oil in a pan over medium heat. Add garlic scapes and sauté gently for 2-3 minutes until softened.
- In a mixing bowl, whisk eggs, cream, milk, salt, pepper, and lemon zest (if using).
- Spread chickweed evenly over the baked pastry base. Scatter the peas and sautéed garlic scapes on top.
- Pour the egg mixture over the greens. Sprinkle crumbled feta evenly on top.
- Bake for 25-30 minutes, until the filling is set and golden on top.
- Allow to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Freezing: This tart freezes well. Wrap tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating at 180°C (350°F) for 15-20 minutes.
- Variations: Swap feta for goat cheese or ricotta for a milder flavor. Add chopped fresh mint or basil for an herbal twist. Garlic scapes can be replaced with spring onions or chives if unavailable.
- Serving Suggestions: Serve warm or at room temperature with a simple lemon yogurt sauce or a drizzle of olive oil and lemon juice. A fresh green salad pairs beautifully alongside.