Goats’ cheese and pea pesto tart recipe | Sainsbury`s Magazine
This thrifty goats’ cheese and pea pesto tart recipe is packed with fresh spring flavours. Serve with potatoes and salad or enjoy cold in your lunchbox.
Ingredients
- 250g ready-made shortcrust pastry
- 150g new potatoes (or use cold leftover potatoes, sliced)
- 225g frozen peas
- ½ x 30g pack mint, leaves only
- 1 x 120g log vegetarian goats’ cheese (we used Taste the Difference French)
- 1 tbsp olive oil
- 1 leek, finely sliced
- 4 large eggs
- 3 tbsp milk
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