Savory Pea & Bean Tart
A savory pea and bean tart with pine nuts and mint: peas and beans not only pair well with meat and potatoes—they also shine in a cake.
Ingredients
- 150 g peas (frozen)
- 125 g Whole wheat flour
- 1 tsp Baking powder
- Salt
- cane sugar
- 100 ml milk (1.5% fat)
- 3 tbsp Rapeseed oil
- 75 g low-fat quark
- 2 sprigs Mint
- 100 g thick beans (frozen)
- 2 tbsp pine nuts
- 2 tsp cornstarch
- 100 g Sour cream
- 3 eggs
- Pepper
- nutmeg
Instructions
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1.
Let the peas thaw for 10–20 minutes. In a bowl mix flour, baking powder, and a pinch of salt and sugar.
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2.
Add milk, oil, and quark; knead with hand mixer attachments until smooth.
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3.
Roll dough into a circle about 20 cm in diameter.
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4.
Line a 16 cm tart tin (oil if needed) with flour, place dough inside, shaping a 2 cm rim. Chill for 15 minutes.
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5.
Wash mint, shake dry, pluck leaves and roughly chop.
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6.
Briefly boil thick beans, drain well in a sieve, and loosen skins.
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7.
Combine beans, peas, pine nuts, mint, and cornstarch; spread over dough. Whisk sour cream, eggs, remaining milk; season with salt, pepper, and a sprinkle of nutmeg.
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8.
Pour the mixture over the vegetables into the tin. Bake at 180 °C (fan not recommended, gas: level 2–3) on the second rack from below for 25 minutes. Reduce heat to 150 °C (gas: level 1–2) and bake another 20 minutes until set in the center. Let cool for about 5 minutes before slicing.
