Spring Garden Egg Tartlets with Pea Herb Cream

Ingredients

• all-purpose flour1 1/4 cups
• cold unsalted butter1/2 cup
• fine salt1/2 teaspoon
• ice water3 to 4 tablespoons
• fresh or thawed peas1 cup
• cream cheese4 ounces
• lemon zest1 teaspoon
• fresh dill and chives, chopped2 tablespoons
• small eggs4
• radishes, thinly sliced4
• olive oil1 tablespoon
• black pepperto taste

Method

1. 1Heat the oven to 400°F and lightly grease four tartlet molds or a standard muffin tin.
2. 2Pulse the flour and salt with the butter until the mixture looks sandy, then add ice water just until the dough holds together.
3. 3Press the dough into the molds and dock the bottoms with a fork; bake for 10 minutes until lightly set.
4. 4Blend the peas, cream cheese, lemon zest, herbs, olive oil, and pepper into a thick green cream.
5. 5Spoon the pea cream into the tart shells, then make a small well in each center.
6. 6Crack an egg into each tartlet and return to the oven for 8 to 10 minutes, until the whites are just set and the yolks are still soft.
7. 7Top with sliced radishes and a final pinch of pepper before serving warm.

Tips

• For tidier tartlets, chill the lined molds for 10 minutes before baking.
• If you prefer firmer eggs, bake the filled tartlets 2 to 3 minutes longer.
• Add a few edible flowers or extra herbs for a more festive presentation.

Nutrition