Instructions

1. Put the peas in a large bowl and pour boiling water over them.
2. Meanwhile chop the garlic.
3. Heat the oil in a frying pan and cook the chilli and garlic for 30 seconds or so until the garlic starts changing colour. Drain the peas and add to the garlic, together with a spoonful of the cooking water.
4. Put a lid on and gently steam for 5 minutes, until the peas are tender. Squeeze in some lemon juice, season with salt and pepper and let them cool.
5. When you’re ready to make the tarts, preheat the oven to 180°C. Line a large baking sheet with parchment paper.
6. Unroll the pastry and cut it into 6-8 rectangles using a pizza cutter. Place these onto the baking sheet.
7. Using a blunt knife, draw a border line 1cm inwards from the edges. Using a silicon brush, coat the slices with the pesto, up to the border line.
8. Add the fresh herbs to the peas.
9. Spoon the peas on top of the tarts, crumble some cheese over them.
10. Put the baking sheet in the oven and bake for 15-25 minutes until the crust is golden. Do check that base of the pastry is cooked through - it must not be soggy!
11. Serve warm with plenty of freshly ground pepper and a crispy salad.