In this recipe minted pea purée is slathered on sourdough toast, then topped with fresh prawns, a crumble of feta cheese and a few pomegranate seeds to make a simple but flavourful tartine. This tartine recipe is ideal for a quick lunch, but you could swap the sourdough toast for crostini to make the best canapes! This pea purée recipe can also be used in lots of other ways, including as a side dish or stirred into dishes like risotto or pasta. Enjoy!
Could we possibly just take a minute to appreciate toast? Like, it’s there for you in minutes. It’s warm. It’s sometimes buttery. You can make it sweet. You can make it savoury. You can have it for breakfast, lunch, dinner or dessert. And not to mention all those snacky times in between ❤
We’ve fancied toast up a little in this recipe by taking it from toast to
When it comes to tartine toppings, you can add whatever takes your fancy. For this tartine recipe I’ve made a really simple pea purée with mint, then topped it with a few fresh prawns, a little crumbled feta and pomegranate seeds. The flavours are so fresh, with a great balance of saltiness from the prawns and feta and a little sweetness from the pomegranate. Honestly, it is SO GOOD. Make it. Then make it again for good measure. It’s worth it!
How to make pea puree:
- Cook the peas
Cook the peas in simmering water for 3-4 minutes until tender. In the last minute of cooking add in the mint.
- Drain the peas and mint
Drain the peas and mint and combine them with lemon juice, olive oil, salt and pepper in a blender or food processor.
Blend the peas until you have a smooth purée.
How to make the tartine:
- Spread the pea puree
Spread an even layer of the pea purée on toast.
- Add prawns
Arrange 3-4 large prawns onto the toast
- Add toppings
Crumble feta cheese and pomegranate seeds on top of the tartine.
Minted Pea Purée Tartine with Prawns, Feta and Pomegranate FAQ
Transfer the pea purée to an air-tight Tupperware container and store in the fridge for 2-3 days.
Allow the pea purée to cool at room temperature for no more than two hours, then transfer to a freezer-safe container. Store in the freezer for 2-3 months at most.
To thaw, transfer the pea purée from the freezer to the fridge and leave until fully defrosted – this can take up to 24 hours. Alternatively, use the defrost setting on your microwave.
Add the pea purée to a saucepan with a little water and place over a medium heat. Cook for 5 minutes, until the pea purée is warmed through. Try not to let the mixture boil as this will affect the colour of the pea purée.
It can, make the pea purée as directed and store in the fridge. Re-heat as directed above.
While this tartine is best served fresh and warm, it can be made ahead. Make the tartine no more than 12 hours before serving to avoid the bread becoming soggy. And make sure to store in the fridge. For best results, you could prepare all of the ingredients separately ahead of time and then assemble the tartine at the last minute.
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Use the food processor or blender attachment of this Bosch Food Processor to make this pea purée. It does a great job of puréeing the peas and can be used for all sorts of other tasks in the kitchen too!
If you enjoyed this recipe you might also love…
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- Pea and Salmon Fishcakes
- Cambodian Amok: Cambodian Prawn Curry
- Smashed White Bean Salad Tartines with Herbs & Watermelon Radish from the Bonjon Gourmet
Minted Pea Purée Tartine with Prawns, Feta and Pomegranate
Leave a comment and a rating if you try this recipe – I love to hear what you think!
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Minted pea purée is slathered on sourdough toast, then topped with fresh prawns, a crumble of feta cheese and a few pomegranate seeds to make this simple but flavourful tartine recipe!
- 200 grams frozen or fresh peas
- 20 mint leaves
- 2 tablespoons olive oil
- Pinch of salt and pepper
- Juice of half a lemon
- 4 slices of sourdough bread, toasted
- 20 cooked king prawns
- Feta cheese, crumbled
- Pomegranate seeds
- Add the peas to a saucepan and cover with boiling water. Bring to a boil on the stove, then simmer for 3-4 minutes until the peas tender. In the last 30 seconds of cooking, add the mint leaves.
- Drain the water from the peas and mint, then transfer them to a blender or food processor with the olive oil, salt, pepper and lemon juice.
- Blend the peas until puréed. Alternatively, you could return the drained peas to the saucepan with the other ingredients and use a handheld blender to purée the peas.
- Dived the pea purée equally between the slices of sourdough toast and spread in an even layer.
- Top each tartine with 5 prawns.
- Finally, crumble on the feta cheese and a sprinkling of pomegranate seeds. Serve and enjoy!
Keywords: Minted Pea Puree, Pea Puree Recipe, Tartine Recipe, Pea Puree, Tartine,