Rukmini Iyer’s quick and easy recipes for herby pea and cream cheese tart and corn fritters

Rukmini Iyer’s pea and tarragon cream cheese tart. Photograph: Ola O Smit/The Guardian. Food styling: Iona Blackshaw. Prop styling: Rachel Vere. Food styling assistant: El Kemp.

Pea, tarragon and cream cheese tart

This is nice enough to make when friends come over, and also easy enough for a quick weeknight dinner. Just unroll the puff pastry, top with a mixture of quickly cooked frozen peas, eggs and creme fraiche, scatter over some cheese, and voilà! An easy, quiche-adjacent dinner. I love the background complexity that fresh tarragon brings to this dish, but if you don’t have any, or aren’t keen on its aniseedy flavour, just let the Boursin do the herby heavy lifting.