Pea and Feta Tart

• frozen peas↗175g g

  thawed

• crème fraîche↗200g g
• feta↗200g g

  coarsely chopped

• double cream↗300ml ml
• eggs↗3
• mint leaves↗8-10

  finely chopped

• parsley↗handful of

  finely chopped

• green salad↗

  for serving (optional)

• plain flour↗250g g

  plus extra for rolling

• butter↗125g g

  cold, cubed

• egg yolk↗1

  (egg white frozen for another recipe)

Step-by-step instructions

1. 1

   Prepare the dough by quickly pulsing flour, butter and a pinch of salt in a food processor until the mixture resembles fine crumbs. Add the yolk and mix quickly until a soft dough forms (you may need to add ½ tsp water, doing so very slowly and gradually). Shape the mixture into a flat disc, chill for 15‑20 min. Roll out the dough on a lightly floured surface to a thickness of ½ cm and enough width to line a 23 cm tart tin (the easiest is a removable-bottom tin). Prick the base with a fork and chill for another 15 min.

2. 2

   Preheat the oven to 180 °C/160 °C with fan/gas 4. Line the tart tin with parchment paper and ceramic baking beads, bake for 10 min. Remove the parchment and beads, bake for another 5‑10 min until the crust attains a light biscuit colour.

3. 3

   Blend one third of the peas with crème fraîche, half the feta, double cream and eggs, then transfer to a bowl and add the remaining peas, feta and all herbs. Season with salt and pepper, then pour into the prepared tin. Bake for another 25‑35 min until the filling thickens and turns golden. Let cool slightly in the tin, then remove and serve. Store in the refrigerator for up to 24 hours. Serve cold or warmed gently in a low oven. Optionally serve with green salad.