Sorrel, pea and emmental tartlet

Ingredients:

500g short crust pastry
1tbls olive oil
100g crushed peas
250g sorrel leaves washed and picked
1 garlic clove finely chopped
4 free-range eggs
200ml double cream
salt and cracked black pepper

Method:

Preheat the oven to 200°C (gas mark 6).

Roll out the pastry and line a 16cm spring form tin. Prick the base of the pastry and chill.

Blind bake cases at about 150°C until firmed up.

Sprinkle peas and shredded sorrel over tart base and garlic over the base of the pastry.

Beat the eggs and cream and season with salt and pepper. Pour the mixture into the case.

Sprinkle with grated emmental.  

Bake in the middle of the oven for 45 minutes or until set.

Serve warm with crisp leaf garnish and chive and lemon crème fraiche.