Potato and Pea Tart with Oat Pastry

Serves 6

We've teamed up Georgina Davies Food to bring you this wonderful, crumbly and moreish no-flour pastry!

I use seasonal potatoes here as they are in season and peas as I always have some in my freezer but swap them out for any other vegetables.  

Ingredients

  • 250g porridge oats
  • 100g salted butter
  • Drizzle of oil (rapeseed or sunflower)
  • 1 onion, chopped
  • 225g frozen petit pois
  • 225g new potatoes, cooked (sliced in half or thirds) 
  • 150ml double cream 
  • 35g cheese (I used half Parmesan half cheddar but use whatever you have in your fridge!)
  • 4 eggs
  • Salt and pepper

Method

  • Preheat the oven to 180°C or 356°F. 
  • In a food processor, blitz the oats until they resemble flour. Add the butter and blitz again briefly. Add 1 tbsp cold water and blitz again, adding more gradually if needed until the pastry just comes together. 
  • Tip the pastry into a tart tin and press it using your fingers or the back of a spoon into a thin layer across the bottom of the tin and up the sides. Prick with a fork and bake in the oven for 10 minutes. 
  • Heat the oil in a frying pan over a medium heat and fry the onion until soft. Add the peas and cook for a further minute. 
  • In a bowl, mix together the eggs, cream and cheese. Season with salt and pepper. 
  • Spoon the cooked potatoes, onions and peas into the tart case. Carefully pour the egg mixture over the top. 
  • Bake in the oven for 30-35 minutes until golden and just set. Serve with a big crunchy salad. 

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