This year one of the first things to sprout in our garden were peas. It would be the first thing we would be able to pick in our new culinary gardens leaving Todd exctied to get out to the garden first thing in the morning to pick peas. Like a kid in a candy shop filled with the excitement of how many peas were ready to be harvested.
We grew two pea varieties from seedlings, King Tut & Carouby de Maussane. Both varieties had beautiful flowers and are perfect for climbing on a trellis in a garden. Not only are the peas edible in or out of the pod so are their flowers and leaves. They can be used mixed into salad greens for a spring salad. If using the peas in a stir fry you want to pick them before they get too think to keep their tender taste. We found ourselves simply eating them with hummus for an easy summer snack. The King Tut variety gets a beautiful deep purple color making a colorful presentation to your table.
We planted two rounds of peas spaced out a few weeks from each other giving us a longer harvesting period meaning more peas for Todd to pick. Choosing my first pea recipe to create was tough because I wanted to respect the pea itself without feeling the need to purée it but showcase its beauty as the center of the recipe. I have a bunch of recipe concepts but wanted the first recipe to be a great easy summer recipe that would make you feel like it just came from the garden.
For this recipe I used premade gluten free flatbreads that I gave a light olive oil and fresh garlic brushing first to give a nice base flavor before adding the toppings. The toppings were a simple mixture of peas marinated in a mint and Parmesan cheese mixture. So versatile is this mixture that it could be put on so many other things such as toast, crispy English muffin or garlic bread.
Pairs Well With:
Pinot Grigio
Serving Size:
Makes 4 flatbreads
Ingredients:
4 Gluten free flatbreads (I use O’Dough)
4 - 2oz small burrata balls
Olive oil (I use Zoe)
3 garlic cloves, finely chopped
1 cup peas, shelled
Salt & Pepper, freshly ground
2 tablespoons fresh mint, lightly chopped (plus more for topping)
1/2 cup grated Parmesan cheese (plus more for topping)
1 tablespoon red wine vinegar
4 slices of bacon (cooked, crisp & crumbled)
Directions:
Preheat oven to 475 degrees
Combine peas, 1/2 cup olive oil, 2 tablespoons lightly chopped mint, 1/2 cup shredded Parmesan cheese and 1 tablespoon red wine vinegar. Season with salt & pepper to taste. Place in refrigerator for minimum of 2 hours or up to 48 hours in advance.
Chop 3 large cloves of garlic and combine with 3 tablespoons of olive oil. Lightly brush mixture the top over all 4 flatbreads. Bake for 6 to 8 minutes at 475 or until crispy. Remove from oven and let cool.
Remove pea mixture from refrigerator.
Place one ball of burratta on the center of each flatbread. Using a sharp knife gently cut an “X” into the top of each ball and pull down the sides exposing the burratta to the flatbread.
Equally spread the pea mixture between the 4 flatbreads over the burratta.
Sprinkle each flatbread with the bacon and additional chopped mint & Parmesan cheese.
Drizzle with olive oil (optional)
Serve!
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