Pea and Goat’s Curd Tart | MiNDFOOD
This pea and goat's curd tart is from Bryony and Harry Lancaster’s new cookbook Egg of the Universe. Harry’s mum Helen was famous for this dish. This is their gluten-free version with a...
Ingredients
- 2⅔ cups (400g) fresh or frozen peas
- 4 organic eggs
- 200 ml single (pure) cream
- 2 tablespoons mint leaves, plus extra to serve
- 1¼ cups (150g) soft goat’s curd, crumbled
- 3 cups (300g) almond meal
- 100 ml olive oil
- 1 teaspoon thyme leaves
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