Hazelnut-Encrusted Spring Pea and Mint Tartlets

Introduction

Benvenuti to my kitchen! Today, we are taking the concept of an 'encrusted' high tea and grounding it in the soul of Tuscany. I have reimagined the traditional tea sandwich into something much more rustic and fragrant. We are making savory tartlets where the crust itself is encrusted with toasted hazelnuts from our local groves, filled with the first sweet peas of spring and a silky cashew cream that whispers of our Roman traditions. It is a dish that honors the garden while embracing the elegance of a shared afternoon table.

Ingredients

• 1 cup Italian type 00 flour
• 1/2 cup toasted hazelnuts, finely crushed for the crust
• 1/4 cup extra virgin olive oil (new-press if possible)
• 3 tablespoons ice-cold water
• 1/2 teaspoon fine sea salt
• 1 cup fresh spring peas, blanched
• 1/2 cup raw cashews, soaked in water for 4 hours
• 1 small shallot, finely minced
• 1 handful fresh mint leaves, chiffonade
• Zest of one organic lemon
• Freshly cracked black pepper to taste

Instructions

1. Preheat your oven to 180°C (350°F). If you have a wood-fired oven, ensure the flame has died down to a steady glow.
2. In a large bowl, combine the flour, half of the crushed hazelnuts, and a pinch of salt.
3. Pour in the olive oil and mix with your fingertips until the texture resembles coarse sand.
4. Add the cold water one tablespoon at a time, mixing gently until a dough just comes together. Do not overwork it. Wrap and chill in the cellar or fridge for 20 minutes.
5. While the dough rests, drain the cashews and blend them with a splash of fresh water, lemon zest, and black pepper until perfectly smooth and thick.
6. Sauté the minced shallots in a little olive oil until translucent, then toss in the blanched peas for just a minute to coat. Fold these into the cashew cream along with the fresh mint.
7. Roll out the dough on a floured surface. Cut into small rounds and press them into a mini-tart pan.
8. Press the remaining crushed hazelnuts into the edges of the pastry to create the encrusted texture.
9. Prick the bottoms with a fork and bake the shells for 10 minutes.
10. Remove from the oven, fill each shell with the pea and cashew mixture, and return to the oven for another 5 to 7 minutes until the hazelnut crust is golden and fragrant.
11. Finish each tartlet with one tiny mint leaf and a single drop of raw olive oil.

Serve these while the crust is still warm enough to release the aroma of the toasted nuts. They pair beautifully with a light herbal tea or, if you are feeling spirited, a crisp glass of Vermentino. It is my gift from the garden to your table. Buon appetito!

Isabella