April 4, 2022

Sweet Pea Tart

Recipe: Jason Bangerter and Chris Johns

Try this Sweet Pea Tart recipe with peas from the garden and buckwheat from the new cookbook: Langdon Hall

Small tarts are ideal for a canapé, as a light appetizer or as a nice lunch along with a soup or salad. They also make a great vehicle for celebrating the seasons. For this pea tart, we start by filling the shell with a spoonful of crème fraîche that we top with a thick pea purée and finish with lightly minted fresh peas that are briefly but perfectly cooked and then refreshed in ice water so they stay bright and green and pop with juicy green springtime flavor. It’s a taste of the new season in one mouthful.



Buckwheat Tart Shells
1 cup buckwheat flour
1 cup all-purpose flour

2 teaspoons sugar

1⁄4 teaspoon kosher salt

1 cup chilled unsalted butter, cubed
2 large egg whites

2 teaspoons water, if needed

Mint Oil

1 cup lightly packed fresh mint leaves
1⁄2 cup vegetable oil
Fresh Spring Peas

1 cup shucked fresh peas

1⁄2 tablespoon mint oil

1⁄4 teaspoon kosher salt


2 tablespoons Crème Fraîche
2 tablespoons English Pea Purée
Fresh mint leaves
Pea flowers
Pea tendrils
Flaky sea salt



Buckwheat Shells

  1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the buckwheat flour, all-purpose flour, sugar and salt.
  2. On low speed, add the chilled butter, a few pieces at a time, until the mixture resembles crumbly coarse sand with a few pea-sized pieces of butter still visible.
  3. Add the egg whites and continue to mix on low speed just until the dough forms a ball that holds together.
  4. Add the water if necessary to bring the dough together.
  5. Transfer the dough onto a work surface and flatten and shape it into a 1⁄2-inch-thick disc. Wrap in plastic wrap and chill for at least 2 hours in the refrigerator.
  6. On a lightly floured surface, roll the dough out to 1/16-inch thickness.
  7. Cut out 4 circles with a 5-inch round cutter and fit each circle into a 3-inch tart pan with removable bottom, gently pressing it into the corners and up the sides.
  8. Trim the dough flush with the top of the pans. Chill the shells for 30 minutes before baking.
  9. Preheat the oven to 350°F (180°C).
  10. Arrange the tart pans on a small baking sheet. Prick the base of the pastry with a fork.
  11. Line each pan with parchment paper and fill with baking beans or rice.
  12. Blind bake the shells for 10 minutes, until the dough is baked and set. Remove the parchment and beans and continue to bake for another 5 minutes or until the dough is cooked through on the bottom and golden brown.
  13. Transfer to a rack and allow to cool completely.
  14. Remove the shells from the tart pans before serving.

Mint Oil

  1. Fill a medium bowl with ice water.
  2. Bring a medium saucepan of salted water to a boil.
  3. Blanch the mint in the pot of boiling water for 10 seconds.
  4. Drain the mint and plunge it into the ice water.
  5. When cool, drain the mint and squeeze out any excess water.
  6. In a blender, blend the mint and vegetable oil for 2 minutes. Strain through a fine-mesh sieve, several layers of cheesecloth or a coffee filter into a mason jar. Allow to cool, seal the jar with the lid and keep in the refrigerator until ready to use.

Fresh Spring Peas

  1. Fill a medium bowl with ice water.
  2. Bring a medium saucepan of salted water to a boil.
  3. Add the peas and blanch for 1 minute. Drain the peas and add them to the ice water to cool rapidly. This will stop the
    cooking and preserve their bright green color.
  4. When cool, drain and dry on paper towel.
  5. In a small bowl, combine the blanched peas, the mint oil and the salt. Gently mix until the peas are coated with the oil.

To Serve

  1. Spoon 1⁄2 tablespoon of crème fraîche into each tart shell and smooth it into a level puddle. Repeat with the pea purée.
  2. Carefully spoon the seasoned peas into the tart shell, filling it to the edge.
  3. Garnish the rim with mint, pea flowers and pea tendrils.
  4. Sprinkle with some flaky sea salt.

Colin Faulkner


Langdon Hall by Jason Bangerter and Chris Johns. Copyright © 2022 by Langdon Hall Country House Hotel and Spa. Photography © 2022 Colin Faulkner. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.