Recipe: Crostini with English pea purée and Greek yogurt

English Peas Tart

Got this from the LA Times food section. Great article about the demise of Farmer’s markets, Fresh Gelato (plus a recipe for gelato.) But what got my eye was this recipe for a tart made from yogurt and english peas.

Reprinted from, Food Section; April 11, 2007

Total time: About 30 minutes
Servings: Makes 16 crostini


    1/2 cup Greek yogurt
    5 tablespoons high-qualityolive oil, divided
    Sea salt
    1 tablespoon grated lemon peel (from about 1 1/2 large lemons)
    16 slices of French baguette, cut 1/2-inch thick on the bias
    2 tablespoons kosher salt
    2 tablespoons sugar
    2 cups of shelled English peas
    1 small clove of garlic, minced
    Thinly sliced fresh mint for garnish

1. Mix the yogurt, 1 tablespoon olive oil, one-fourth teaspoon sea salt and the lemon peel in a small bowl and set aside.

2. Brush the bread with 2 tablespoons olive oil and season with a little sea salt. Grill the bread over medium-high heat until golden. (You can use an indoor grill or toast the bread on the stovetop in a cast iron pan or large skillet.)

3. Bring 4 quarts of water to a boil in a sauce pot, adding the sugar and kosher salt. Blanch the peas for about 3 minutes, until bright green and softened, and drain them.

4. While they’re still warm, put the peas in a food processor with the garlic, one-fourth teaspoon sea salt and 2 tablespoons olive oil. Blend until smooth.

5. Spread about 1 tablespoon of the pea mixture over each slice of grilled bread, spoon 1 to 2 teaspoons of yogurt on top of that, and sprinkle a little mint on top. Serve.

Each crostino: 97 calories; 3 grams protein; 10 grams carbohydrates; 1 gram fiber; 5 grams fat; 1 gram saturated fat; 1 mg. cholesterol; 163 mg. sodium.


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