Peas, Broad Beans, Tarragon and Hazelnuts
- Farm To Table
Preparation: 30 minutes Cooking: 40 minutes
- 1 pre-cooked shortcrust pastry tart shell (see page 10)
- 1 quiche filling recipe (see page 12)
- 100 g of sugar snap peas
- 100 g of peeled broad beans
- 20 g of hazelnuts
- ½ bunch of tarragon
- 2 tablespoons of olive oil
- Salt, pepper
Preheat the oven to 160°C (320°F). Shell the broad beans and blanch them in a pot of salted boiling water for 10 minutes. Carefully peel off the outer skins. Wash the sugar snap peas. Heat 1 tablespoon of olive oil in a pan and quickly sauté the sugar snap peas to keep them crisp. Season with salt and pepper. Repeat the process with the peeled broad beans. Wash and dry the tarragon, reserving a few leaves for garnish, then finely chop the rest of the bunch.
Crush the hazelnuts coarsely using a mortar and pestle or a rolling pin.
Place the sugar snap peas and broad beans on the tart shell. Sprinkle with chopped tarragon. Decorate with whole tarragon leaves and crushed hazelnuts.
Pour the quiche filling into the tart shell until it reaches the edge. Bake for 30 minutes.
