Fresh peas are one of the keys to this peas and onion spring cake.
Recipes with puff pastry are one of the most popular comfort foods. Simple and quick to prepare, they are useful for an informal meal or a hearty snack. The difference with the frozen ones, besides the taste, also lies in the crunchiness that remains even after baking. Of course, puff pastry also plays an essential role. Unfortunately, the one sold in supermarkets often contains poorly indicated fats in a healthy diet. There are also vegan versions, prepared with sunflower oil and are the ones to be preferred. Ideal freshly baked or lukewarm, it is also delicious cold. You can add seasonal vegetables, vegan cheese. Versatility is precisely the strength of recipes like this.
Peas and onion spring cake: Ingredients
200 g (7 oz) fresh peas
Pinch of sea salt
1 organic free range organic egg
80 g (3 oz) grated Pecorino cheese
1 tbsp Extra virgin olive
150 g (5 oz) vegan cheese, cut into cubes
1 sheet vegan puff pastry (or palm oil free)
Peas and onion spring cake: Method
- Shell and wash the peas, peel the onion and steam cook all for about ten
- In a bowl, beat the egg and season with salt, pepper, Pecorino and olive oil.
- Roll out the pastry on a greased baking sheet or covered with parchment paper. Add the vegetables and cover with the beaten egg and the cheese.
- Bake, in preheated oven, for 15–20 minutes at 180°C (350°F/gas 4).