Mini Pea and Mint Tarts Recipe

Makes 24
1 hour 30 minutes


Green pea flour pastry

  • 150g of green pea flour, (Hodmedod’s), plus extra for rolling
  • 1/4 tsp gluten-free baking powder
  • 50g of unsalted butter, chilled, plus extra for rolling
  • 15g of hard cheese, such as Parmesan, pecorino or a vegetarian alternative, grated
  • freshly ground black pepper
  • 1 large egg, beaten

Minted pea filling

  • 400g of fresh peas in the pod
  • boiling water
  • ice cold water
  • 1 large egg
  • 2 tbsp of yoghurt, or skyr
  • 1/2 lime, zest and juice only
  • 1 garlic clove, peeled and crushed or grated
  • 30g of fresh mint, finely chopped
  • 1 pinch of salt
  • 1 tbsp of hard cheese, such as Parmesan, pecorino or a vegetarian alternative
  • 25g of butter, (salted or unsalted – your choice), melted


Lightly grease at least 6 tiny boat shaped tins (8cm x 1.5cm) – the recipe makes 24 so you’ll be baking in 4 batches unless you have more tins
Preheat the oven to 210°C/gas mark 7 and put a baking sheet in to heat up
To make the pastry, place the pea flour and baking powder in a large mixing bowl and rub in the butter until there are no lumps visible. Stir in the cheese and black pepper
Add the beaten egg, stir with a knife, and then bring the dough together by hand. It takes a little time to gather up the loose crumbs but you will eventually get a ball of dough
On a lightly floured surface, roll out a quarter of the dough to a thickness of 2mm. I find the easiest way to line the tins is to stamp out circles using a 9cm round cutter, cut these in half, then press the semi-circles in on 1 side and trim the other with a sharp knife
Pop the peas out of their pods and put them in a bowl. Pour over boiling water and leave for 30 seconds or so until they become bright green, then quickly drain, plunge into cold water to stop them cooking further and drain again
Make the filling by whisking together the egg, yoghurt, lime zest and juice, garlic, chopped mint, salt and grated cheese
Spoon scant teaspoons of the mixture into the pastry cases and add 3–5 peas to each. Bake for 10–12 minutes until the filling is just set and the pastry is crisp but not too brown. Slide the tartlets out of their tins to cool and repeat with a fresh batch
When cool, glaze with a smear of melted butter and serve with the drinks and dips of your choice