Goats’ cheese and pea pesto tart recipe
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.
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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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