This simple puff pastry tart is nice enough to make when friends come over, but easy enough that you could make it for a quick weeknight dinner. Just unroll your puff pastry, top with a mixture of quickly cooked frozen peas, eggs and crème fraîche, scatter over your cheese and voilà! An easy quiche-adjacent meal. I love the background complexity from adding fresh tarragon, but if you don’t have it or aren’t keen on the flavour, just let the Boursin cheese do the herb heavy-lifting for the dish.