Recipe adapted from Betti Bossi.

Preheat 400f

Blind bake a crust for 15 minutes or until it is very lightly golden.

Blanche (ok, microwave) 200g frozen peas, then run under cold water. Drain well.

Toss peas with 1 TBS Balsamic, 2 TBS olive oil, and 1 TBS Mustard. Some herbs are nice too, I used Bärlauch (literally “bear garlic”) and some savory. Set aside.

In a bowl: 1 small log of goat cheese, and enough cottage cheese to total 250g. 2 eggs. Salt and pepper. Mix well.

Add egg mixture to pie crust, bake for 10 minutes.

Add the peas and dressing on top of the tort, bake another 10-15 minutes.

Let cool at least slightly, but it’s nice anywhere from piping hot to room temp.

En guete!