Feta & pea tart
By Chef Uzbekistan (@chef_uzbekistan)
Ingredients
- 175g frozen peas defrosted
- 200g crème fraîche
- 200g feta roughly chopped
- 300ml double cream
- 3 eggs
- 8-10 mint leaves finely chopped
- handful of parsley finely chopped
- green salad to serve (optional)
- 250g plain flour plus extra for rolling out
- 125g butter cold, cubed
- 1 egg yolk (freeze the white for another recipe)
Directions
- 1Make the pastry by blitzing the flour, butter and a pinch of salt together in a food processor until it resembles fine breadcrumbs. Pulse in the egg yolk until a soft dough forms (you may need to add ½ tsp or so of water but do this very slowly and gradually). Tip the mixture out and form into a flat disc before chilling for 15-20 mins. Roll out the pastry on a lightly floured surface until ½cm thick and wide enough to line a 23cm tart tin (loose-bottomed is easiest). Prick the base all over with a fork and chill for 15 mins.
- 2Heat the oven to 180C/160C fan/gas 4. Line the pastry case with baking parchment and baking beans, then bake for 10 mins. Remove the parchment and beans, and bake for a further 5-10 mins until a light biscuit colour.
- 3Blitz a third of the peas with the crème fraîche, half the feta, double cream and eggs, then pour into a bowl and mix in the remaining peas, feta and all the herbs. Season well with salt and pepper, then pour into the prepared pastry case. Bake for a further 25-35 mins until the filling is set and golden. Leave to cool a little in the tin before removing and serving. Will keep chilled for 24 hours. Can be served cold, or warm through in a low oven. Serve with a green salad, if you like.