With British pea flour now on sale, I took some vegetable patch inspiration for these gluten-free canapés. Sweet as the moment when the pod went pop, fresh peas need the briefest of blanching to bring out their bright colour, and mint and lime add clean verdancy.
Pea flour pastry is a revelation – unlike so many gluten-free pastry doughs, it’s a breeze to work with – no cracking or crumbling – and you can roll it as soon as it’s made, without needing to chill it first. It’s worth investing in at least six tiny boat-shaped tins (I went for the smallest, which are 8cm x 1.5cm), though you could bake round tartlets instead.
Serve with drinks (of course) and a smattering of melted butter on top, though they also go well with a dip of creamy hollandaise or some fresh mint jelly. There’s something about these tartlets that makes them perfect for a wedding – after all, if a beautiful pea green boat is good enough for the Owl and the Pussycat…
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