Summer Pea, New Potato and Pesto Tart

We've sure been enjoying our garden so far this summer. We've dug up half of our early potatoes now . . . and this week we've been harvesting sweet English Peas!



I just love fresh peas. They are so sweet, raw or lightly cooked. Delicious with a butter and chive sauce . . . or some dill.



Great blanched and tossed into salads! So colourful and they add a beautiful flavour and texture. Try them with some baby spinach leaves and pesto for a quick and easy salad.



You can use the pods and peas to make a delicious early summer pea soup that is to die for! There is an excellent recipe for that here.



Today I decided to bake Todd a delicious tart with them. I used basil from our garden to make a tasty fresh Pesto, spread over puff pastry . . . and then I combined some more pesto with some of our new potatoes ( boiled and chunked), some lightly blanched peas, and some grated strong cheddar cheese.



Oh my, but it turned out very pretty to look at, and moreishly tasty too!!



We sat down and feasted on this with a lovely garden salad on the side. I just love summer, don't you? (The black currents are ripe now and I am going to be using some of them soon!!)

*Summer Pea, New Potato and Pesto Tart*
Serves 6
Printable Recipe

This is an easy tart that makes good use of ingredients from the summer garden . . . fresh English Peas, new potatoes, basil for the pesto. Delicious!

1 sheet of ready roll puff pastry
400g of new potatoes, boiled, peeled and chopped (about 1 pound)
1 mug of fresh garden peas, blanched (can use the equivalent amount of frozen peas, thawed)
3 to 4 TBS fresh pesto
8 ounces of grated strong cheddar cheese
(2 cups)
1 beaten egg
freshly ground black pepper

Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking tray with parchment paper. Roll the pastry out onto the tray. Draw a 1 inch border around the pastry with a sharp knife, cutting through slightly, but not all the way through to the bottom. Spread 2 to 3 TBS of the pesto within the confines of this border.

Mix the potatoes, cheese, peas and remaining TBS of pesto together in a bowl. Spread over the pesto on the pastry, spreading it out equally. Brush the edges of the tart with some beaten egg. Grind some black pepper over top of the tart.

Bake for 15 to 20 minutes, until golden brown and crisp. Serve warm or at room temperature, and cut into squares.