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🍽️ Spicy Pea and Bean Tart

452 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Let the peas thaw for ten to twenty minutes.
  2. 2. Mix flour, baking powder, a pinch of salt, and a pinch of sugar in a bowl.
  3. 3. Add three tablespoons of milk, oil, and low-fat quark to the flour mixture.
  4. 4. Knead the ingredients into a smooth dough using the beaters of a hand mixer.
  5. 5. Roll the dough into a circle with a diameter of about twenty centimeters.
  6. 6. Grease a tart pan with sixteen centimeters in diameter and dust it lightly with flour.
  7. 7. Place the dough in the pan and form a two-centimeter-high edge.
  8. 8. Chill the tart with the dough in the refrigerator for fifteen minutes.
  9. 9. Wash the mint, shake it dry, and pluck off the leaves.
  10. 10. Chop the mint leaves coarsely.
  11. 11. Put the broad beans briefly into boiling water.
  12. 12. Let the beans drain well in a sieve.
  13. 13. Remove the beans from their skins.
  14. 14. Mix the beans, thawed peas, pine nuts, chopped mint, and cornstarch.
  15. 15. Spread the vegetable mixture over the chilled dough.
  16. 16. Whisk together the crème fraîche, eggs, and remaining milk.
  17. 17. Season the liquid with salt and pepper.
  18. 18. Grate some nutmeg over it.
  19. 19. Pour the liquid over the vegetables in the tart.
  20. 20. Preheat the oven to 180 degrees (convection is not recommended, gas: level 2 to 3).
  21. 21. Place the tart on the rack on the second shelf from the bottom in the oven.
  22. 22. Bake the tart for twenty-five minutes.
  23. 23. Reduce the heat to 150 degrees (gas: level 1 to 2).
  24. 24. Bake the tart for another twenty minutes until the center is set.
  25. 25. Let the tart cool for about five minutes before slicing.

Nutrition per serving