Tartines of brioche and crushed peas

by Béa

“Un pour Lulu, un pour maman, one for Lulu, one for mummy, ” I was humming with one hand fumbling through a colander filled with fresh peas while the other was cracking the pods open to toss one pea in a bowl, one inside my mouth and Lulu’s. Rhythmically. Lulu was making faint giggling noises, obviously enjoying our silly eating game–especially when she was trying to eat the pods too.

Peas. When comes the season, I am fretting with excitement. Peas are loaded with summery memories. Our vegetable garden. Les grandes vacances. Afternoons in late June, early July, when it was so hot that we’d have the shutters close to keep the house cool and I’d sit on the back terrace with my mother and a friend, for fun–and we’d be cleaning peas.

My friend and I loved to clean peas because it meant that we’d eat them. Raw.

Peas sing on my plate like nightingales early in the morning.


Yesterday was my first time at the market since we’ve been back. And oh the joy of finding so many fruit and vegetables and pleasing colors! Feeling the buzz of summer–-the very things that make me rejoice in the season.

I couldn’t help but fill my market basket with more than I needed: strawberries, raspberries, currants, peas, radish, watercress, arugula, tomatoes, sprouts and fresh herbs. So that after we were back home, I could prepare foods that speak S.U.M.M.E.R. In capital letters.

I started with dessert and made a simple strawberry salad that revealed the best aromas of the fruit.

I continued with a lemon and mint flavored pea spread–which I decided would be lunch– eaten on slices of toasted brioche (mine was gluten free) with a watercress and radish salad.

It’s funny, you know, these foods. They worked like magic. They lifted my spirit. And so after eating our tartines, salad and strawberries, and Lulu had had her nap, we left for an afternoon walk, maman avec sa fille, ….with banana and chocolate muffins awaiting upon our return.

Summer. It’s all about these pleasures. And it needs to last.

As to the pea recipe…

Most of the time, I prefer to cook peas lightly–although a slow simmering veal tajine with peas is quite something…

I blanched the peas in salted boiling water for two minutes and rinsed them under cold water. When they are prepared in this manner, peas keep a beautiful bright green color that cheers your plate. I added goat cheese, lemon juice, tahini nut butter, a chopped scallion, mint and finished with a drizzle of hazelnut oil. Make your own variant (like me today when I ate more of it with slices of coppa and fresh tomatoes).

The sweetness of fresh peas is simply exquisite.

Toasted tartines with brioche and crushed pea spread


(For about 4 tartines)

You need:

  • 1.5 cups (225 g) cleaned fresh peas (from 11.5 oz with pods)
  • 1 tablespoon tahini nut butter
  • 1 tablespoon lemon juice
  • 1 scallion, finely chopped
  • 1 tablespoon hazelnut oil
  • 4 tablespoons fresh soft goat cheese ( I used Chavroux, one of Lulu’s favorite)
  • Sea salt and pepper
  • Freshly shaved Parmesan cheese
  • 1 tablespoon chopped mint
  • 4 slices of brioche (or your favorite country bread), toasted
  • 2 cups watercress, washed
  • 6 pink radish, finely sliced
  • Lemon juice and hazelnut oil, to taste, for the watercress salad dressing
  • Fleur de sel


Steps:

  • Blanch the peas for 2 minutes in salted boiling water and rinse them under cold water.
  • In the bowl of a food processor, combine 1 cup of peas, the tahini butter, 1 tablespoon lemon juice, 1 tablespoon hazelnut oil, 4 tablespoons goat cheese and season with salt and pepper. Transfer to a bowl and mix in the scallion and mint.
  • Toast the slices of brioche and spread the pea mixture on top. Add a few slices of radish and Parmesan cheese on top. Toss the watercress and radish salad with its dressing and transfer the salad and tartine onto a plate. Add fresh peas and more Parmesan cheese and sprinkle with Fleur de sel.
Le coin français
Tartines de brioche et de crème aux petits pois


(Pour environ 4 tartines)

Ingrédients :

  • 225 g de petits pois frais nettoyés (provenant de 325 g avec les cosses)
  • 1 càs de pâte de sésame tahini
  • 1 càs de jus de citron
  • 1 oignon tige, haché finement
  • 1 càs d’huile de noisettes
  • 4 càs de fromage de chèvre frais, type Chavroux, un des préférés de Lulu)
  • Sel de mer et poivre du moulin
  • Copeaux de Parmesan
  • 1 càs de menthe hachée
  • 4 tranches de brioche (ou un bon pain de campagne), toastées
  • 2 tasses de cresson, nettoyé
  • 6 radis roses, coupés en fines rondelles
  • Jus de citron et huile de noisettes pour la vinaigrette de la salade de cresson/radis
  • Fleur de sel


Etapes :

  • Faites blanchir les petits pois pendant 2 minutes dans un grand volume d’eau bouillante salée et rinsez-les sous de l’eau froide.
  • Dans le bol d’un mixeur, combinez les petits pois, pâte de sésame, 1 càs de jus de citron, 1 càs d’huile de noisettes, le fromage de chèvre et assaisonnez de sel et de poivre. Mettez dans un bol et ajoutez la menthe et l’oignon.
  • Toastez les tranches de brioche et tartinez de crème aux petits pois. Ajoutez quelques tranches de radis et de Parmesan. Servez avec la salade de cresson assaisonnée et le reste de petits pois et de Parmesan, puis de la Fleur de sel.
Posted in Appetizers, Gluten Free, Life and Us, Salad, Vegetarian

66 comments

  2. I have never seen such beautiful peas! What an incredible picture of those green little gems close up! And I love the idea of this spread – a bit sunnty, a but creamy…. and green!

  4. It’s true that the ingredients you mentioned scream summer!! The lemony pea spread looks refreshing and delightful.

  5. You photos are just too wonderful. I can almost taste the peas, strawberries, raspberries and blackberries. And this gluten free girl cannot wait to try your gluten free brioche. Thanks

  7. I’ve been eyeing the big beautiful basket of peas at the market. This looks amazing! And I was just eating a strawberry salad myself as I was reading this… I can’t get enough strawberries right now 🙂

  9. I will be making the pea dis tomorrow. And you are so right about summer. Let’s not waste a second!

  13. Très appétissant et rafraichissant.
    Et toujours des photos superbes.
    Pas de recette en français?
    Merci

  15. The photoes are so amazing. They look so beautiful and well presented. I love the spread recipe. It sounds fantastic. Can’t wait to try it.
    Have a nice day!

  17. I wish summer arrived here in Italy too!!! Because of the rainy weather, which accompanied us during the whole spring and which is still annoying us, strawberries and fresh peas where almost not affordable and I could enjoy them hardly ever… I keep your pea spread recipe for a sunnier future!

  19. Wonderful! 🙂
    However you mentionned gluten free brioche and the recipe attached is with normal flour.
    Have you made yours with a gluten free bread flour, or done a mixture of yours?
    Merci et tres bonne continuation!

  22. Mabulle, ca y est, la recette est là. Merci.

    Sarah, this time, I went to Wilson farms….but I go between different farmer’s markets, Belmont to Arlington and downtown.

    Thank you everyone! I am glad that I am giving good vibes of summer to those of you down under!

  23. je suis tellement jalouse de toi et ta fille! 🙂 j’aimerais bien passer un été en France

  24. Bonjour,
    juste pour te dire que je trouve tes photos MAGNIFIQUES!
    Je laisse très peu de commentaires sur les blogs mais là, je tenais vraiment à te faire part de mon admiration. J’adore!
    Ca me donne envie de faire de la photo mais je crois que pour atteindre ton niveau j’ai du boulot!!!
    A bientôt pour de nouvelles images…

  25. Gluten-free brioche? Do share! And as for these peas, I am a tad jealous! It’s so hard to find fresh peas where I live. This looks gorgeous.

  27. What a lovely post full of summer vibes! I love fresh peas and it brings so many memories when I picked fresh peas in a nearby field with my brother during summer that we spent at our grandparents house.

  28. The pea spread looks divine. I will have to try it out this evening…So glad you’ve returned!! 😉

  29. I’m so glad you and your pictures are back, i am so interesting in the camera and lens you used, can you tell me some details about your camera? send me an e-mail(juyan2008@gmail.com) or post them here. many thanks!!

  30. Will try your crushed pea spread this Saturday afternoon when my husband takes me sailing. Thank you for your summer inspiration; the season of all season when it comes to memory-making. Enjoy yours, Bea.

  32. I’ll have to make brioche again and post about it then…..

    Lili, I currently use the Canon 1 D Mark 4, with macro lens and wide angle, depending on shots I make.

  33. oh yum, beautiful pictures and so summery! those radishes look lovely, and I love anything with brioche in it!

  36. Ooo, haven’t been here in a while. Your photo’s have gotten REALLY good! The first one is Magical!! I love it. Also, the hands!

  37. I love this idea and the photography is beautiful. Also, you echo my sentiments about summer exactly. It’s a wonderful, wonderful season, full of such great food. Thank you very much for sharing =)

  39. Comme j’aimerais avoir l’oeil du photographe ! Tes photos rendraient gourmands les plus récalcitrants ! tes recettes aussi, bien évidemment.

  42. Béa,

    Your blog is always a lovely place to rest my eyes, to rest my mind during a difficult time. Thanks for sharing the beauty of your world.

  44. again, stunning!
    we have peas growing in the garden this summer, and have already tasted a few little ones… can t wait for more so i can make this spread! looks and sounds absolutely yumm!
    thank you!

  47. Your photos are so beautiful, how could anyone not like to eat their vegetables when they look like you make them look? I love eating peas straight off of the vine and am kicking myself for not planting more in the garden this spring.

  50. ca a l’air si bon! c’est fou toutes ces idées de génie que vous avez Dame Béatrice.
    Merci de nous les faire partager.

  51. wow, stunning. Love the bright freshness here, just yelling of early summer. I adore fresh peas this time of year, and you have hit the nail on the head with this pea spread.

  52. Bea, how do you make a strawberry salad? Sorry if it’s a stupid question. I’mafraid it’s not just slicing the strawberries and serving them on a plate, or… am I right? (most probably not, due to my lack of cooking skills!) Thanks!

  53. merci pour cette jolie promenade !
    J’aime toutes ces nuances de vert,
    la fraîcheur qui s’en dégage, le bonheur simple d’une journée d’été.

  54. Bonjour! C’est mon premier commentaire sur votre blog. Mais je suis une FAN! J’adore vos recettes et vos photos. J’attend avec hate la sortie du livre.
    Pouvez-vous me dire avec quel objectif vous prenez vos photos? ainsi que partager quelques recettes avec le babycook? Merci

  57. J’ai testé cette recette aujourd’hui, c’est succulent! Merci!

  58. wow, your photographs are beautiful and so inspirational! I don’t really like peas, yet this makes me want to go and buy a whole bunch just to try your recipe!

    fantastic blog!

  61. Thank you everyone. Merci à tous!

    Marcy, I have to yet publish the recipe–and make it again to take pictures!

  63. On a teste les tartines aux petits pois hier soir! Des petits pois frais photographies avec le polaroid avant d’etre sacrifie dans l’eau chaude. Merci pour cette excellente recette d’ete!

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  66. ma première fois ici
    vraiment magnifiques photos! mais je suis s?r que tout le monde vous l’a dit:)
    recettes intéressantes
    reviendra bient?t: D.