Buckwheat Tart with Pea Cream Cheese

Ingredients

• 3 sheets gelatin
• 1 Shallot
• 1 Garlic clove
• 1 tbsp butter
• 250 g Peas (frozen)
• Salt
• white pepper
• 75 ml dry white wine
• 125 ml Vegetable broth
• 4 sprigs Mint
• 4 sprigs lemon basil
• 400 g cream cheese
• 150 ml whipping cream
• mint leaves for garnish
• 1 tbsp chopped pistachios for sprinkling

Instructions

1. 1.

   Sift flour onto a work surface, mix with salt and create a well in the center. Cut cold butter into small pieces, distribute around the well, add egg to the center and use a knife to cut through all ingredients until small dough crumbs form; quickly knead by hand into a dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat oven to 180°C fan. Butter a quiche tin, roll out dough on a floured surface and line the tin including the rim. Cover with parchment paper, fill with legumes and blind bake at high heat for about 20 minutes. Remove legumes and parchment and bake the base again for 5-10 minutes until golden. Take out and let cool.

3. 3.

   For the filling soak gelatin in cold water. Peel and finely chop shallot and garlic. Sauté in hot butter until translucent. Add peas, cook briefly, season with salt and pepper, then pour in wine and broth; cover and simmer for 5-7 minutes. Puree the mixture and strain if desired. Dissolve gelatin in the warm mixture and let it cool to room temperature. Wash mint and basil, shake dry, pull leaves from stems and finely chop. Fold cream cheese and herbs into the pea mixture and adjust seasoning. Whip cream until stiff peaks form and fold in. Spread the filling over the pastry base and chill.

4. 4.

   Serve sprinkled with fresh mint leaves and pistachios.