MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Pea Tart
 Categories: Dinner, Pies
      Yield: 1 Tart
 
      2 c  Peas
      1    Puff pastry sheet (homemade
           -or store-bought and
           -defrosted)
    1/2    Lemon; juice of
      2 tb Unsalted butter; cut into
           -small pieces
      2 ts Sugar; plus some to sprinkle
           -on the top
    1/4 ts Salt
      1 pn Saffron
 
  Cook the peas. If you're using fresh peas, remove them from their
  pods, blanch them in boiling water for about a minute, and refresh
  under cold water immediately. If you're using frozen peas, cook them
  according to the instructions on the package. We used frozen peas and
  they worked well.
  
  Season the peas with the lemon juice, butter, sugar, salt, and
  saffron. Taste and adjust seasoning as needed.
  
  Roll out the puff pastry. We folded the pastry into a rustic galette.
  You can also line a tart pan and reserve strips or a second sheet to
  cover the peas.
  
  Add the pea filling to the puff pastry and fold or cover. Sprinkle
  sugar on top of your tarte. (An egg or milk wash on the top would be
  a nice touch as well.)
  
  Bake at 350°F for 30 minutes or until the pastry is golden brown.
  Slice and serve.
  
  Results
  
  Perhaps not surprisingly, the "tarte of green pease" was somewhere
  between a dessert and a main course. The peas were both sweet and
  vegetal, the seasonings bright and savory. While I confess that it
  was not my favorite dish we've prepared over the course of this
  project, the taste was certainly unique. The starchiness of the peas
  made me feel like the dish was lacking an essential element and I
  wanted to include other ingredients in the pie itself or on the side.
  
  Since there are no measurements in the original recipe, we think this
  is a great opportunity for experimentation. With a few alterations,
  we think this recipe could be transformed in either a sweet or savory
  direction. To make it into a true dessert we would add more sugar and
  serve this tart with a side of vanilla ice cream. To turn it into a
  savory side-dish we would cut out the sugar altogether and instead
  add caramelized onions or shallots to the mix. The savory version
  might accompany roast squash, spicy baked tofu, or a roast chicken.
  
  Recipe by Marissa Nicosia
  
  Recipe FROM:
  <https://rarecooking.com/2014/10/29/a-tarte-of-green-pease/>
 
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