Buttered Lettuce and Pea Tart with Jersey Butter Crust

A savory tart featuring sweet peas and tender lettuce, all nestled in a flaky crust made with rich Jersey butter. The vibrant green filling is both light and satisfying.

Prep Time

30 minutes

Total Time

1 hour 10 minutes

Calories

432 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.32/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1.5cupsAll-purpose flour(Plus more for dusting)

£0.25

10tablespoonsJersey butter(Cold and unsalted, cut into cubes)

£1.50

4tablespoonsIce water(Added gradually until dough comes together)

0.5teaspoonSalt

£0.01

2tablespoonsJersey butter(For the filling)

£1.50

1mediumShallot(Finely chopped)

£0.25

2clovesGarlic(Minced)

£0.10

1headHead of Butter Lettuce(Roughly chopped)

£1.00

1cupFrozen Peas(Thawed)

£0.30

0.5cupHeavy cream

£0.75

2Large Eggs

£0.60

2tablespoonsFresh Mint(Chopped)

£0.50

2tablespoonsFresh Parsley(Chopped)

£0.50

0.3teaspoonSalt(To taste)

£0.01

0.3teaspoonBlack pepper(To taste)

£0.03

0.3cupParmesan Cheese(Grated, for topping)

£0.60

Total Cost

£7.90

£1.32 per serving

Instructions

1.
**Make the crust:** In a food processor, combine flour and salt. Pulse to combine. Add the cubed cold Jersey butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together. If making by hand, cut the butter into the flour with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Then, gradually add the ice water.
2.
Turn the dough out onto a lightly floured surface and form it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3.
Preheat oven to 375°F (190°C).
4.
On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges.
5.
Prick the bottom of the tart crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 20 minutes.
6.
Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown.
7.
**Make the filling:** While the crust is baking, melt 2 tablespoons of Jersey butter in a large skillet over medium heat. Add the shallot and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
8.
Add the chopped butter lettuce to the skillet and cook until wilted, about 3-5 minutes. Stir in the thawed peas.
9.
In a bowl, whisk together the heavy cream, eggs, mint, parsley, salt, and pepper.
10.
Pour the lettuce and pea mixture into the pre-baked tart crust. Pour the cream and egg mixture over the vegetables. Sprinkle with grated parmesan cheese.
11.
Bake for 25-30 minutes, or until the filling is set and lightly golden brown. Let cool slightly before slicing and serving.

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My Notes

Nutrition Information

Nutrition per serving (175g)

432 kcal / 1809 kJ

Carbs

33g

13% of RDA

Fat

31g

44% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

219 mg

10% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For a richer flavor, use salted Jersey butter for the crust, omitting the additional salt.

If you don't have frozen peas, you can use fresh peas. Blanch them in boiling water for a minute or two before adding them to the skillet.

The tart can be served warm or at room temperature.

Cooking Equipment

Oven

9-inch Tart Pan

Food Processor (optional)

Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Buttered Lettuce and Pea Tart with Jersey Butter Crust

Ingredients

Instructions