easyTime:30 mins – 1 hourServes:4
This vibrant, savoury tart celebrates spring’s best: sweet peas, tangy goat’s cheese and fresh herbs. The crust is an easy-to-make, buttery rye shortcrust (no fussy puff pastry here), making it perfect for lunch, a light dinner or entertaining with a green salad on the side.
Technique of the month: Handling low-gluten doughs
Rye flour is lower in gluten than traditional wheat, which gives the base a beautifully delicate, crumbly texture, as well as a deep, nutty flavour. To prevent cracking and keep the dough easy to manage, remember the key rules: keep it well chilled, don’t overwork it, and roll gently. The reward is a sturdy, yet exquisitely short, nutty base perfect for creamy fillings.
Tips for success
- Chill the dough before and after rolling to prevent shrinkage.
- If the dough cracks, press it gently back together; rye is forgiving.
- Blanch the fresh or frozen peas briefly, then plunge them into iced water to keep the colour vibrant and the flavour sweet.
- Dress the peas just before serving. Otherwise, the lemon juice will dull their colour.
- This tart is lovely served warm, but it holds its shape beautifully at room temperature, too.
