Name: Feta & pea tart
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8
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)

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)

For the pastry

250g plain flour
plus extra for rolling out
125g butter
cold, cubed
1 egg yolk
(freeze the white for another recipe)

Method

step 1
Make 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.
step 2
Heat 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.
step 3
Blitz 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.