These tartelettes capture the spring: The fresh green of the peas just brings us joy and the combination with the wild garlic cream cheese makes them a savory yet fresh treat. As always feel free to make your own version of this recipe: You can use other fresh herbs you like for the cream cheese and maybe asparagus instead of peas. Anything that gives you those spring vibes really! Pair your tartelettes with a salad and voila, a perfect light lunch or dinner.
Makes 6
1 Pkg. store-bought savory pie dough (or use our galette dough recipe)
6 big tbsp. Wild Garlic Cream Cheese
1 ⅔ cups of peas (fresh or frozen)
microgreens
zest of ½ lemon
salt and pepper
Preheat the oven to 390 °F/ 200 °C. Roll out the dough, cut out six circles the size of your tartelette molds and line the molds with them (grease first if necessary). Press the dough down well and prick it several times with a fork. Cover with baking paper and baking beans and blind bake for about 10 minutes until the dough is golden brown. Meanwhile, bring some salted water to a boil in a saucepan, add the peas and cook for 2-3 minutes until they are firm to the bite. Put them in ice water, drain and then add salt and pepper. Remove the finished tartelette bases from the oven and let cool. Remove the cooled bases from the molds, spread a tablespoon of wild garlic cream cheese on each and top with the peas. Sprinkle a little lemon zest over each tartelette and decorate with microgreens.