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Pea, feta and mint tart


Serves: 8
timePrep time: 30 mins
timeTotal time:
Pea, feta and mint tart
Recipe photograph by Dan Jones

Pea, feta and mint tart


Serves: 8
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
522Kcal
Fat
39gr
Saturates
24gr
Carbs
27gr
Sugars
2gr
Fibre
3gr
Protein
14gr
Salt
0.7gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

For the pastry
  • 225g plain flour, plus extra to dust
  • 125g cold unsalted butter, diced
  • 25g Pecorino Romano cheese, finely grated
  • 1 tbsp fresh thyme leaves, finely chopped
For the filling
  • 15g butter
  • 3 large spring onions, trimmed and thinly sliced
  • 300g frozen peas
  • 200ml full-fat crème fraîche
  • 100ml double cream
  • 3 large eggs, lightly beaten
  • 1 x 28g pack mint, leaves picked
  • 150g feta cheese, crumbled

Step by step

Get ahead
The pastry case can be baked the day before.

  1. For the pastry, put the flour, butter and ½ teaspoon salt into a food processor and whiz until the mixture looks like fine breadcrumbs, or rub together by hand in a bowl. Add the Pecorino cheese and chopped thyme, then add 2-2½ tablespoons ice-cold water. Mix briefly until the pastry comes together into a ball.
  2. Thinly roll out the pastry on a lightly floured surface and use to line a 23cm (measured across the base) x 3.5cm deep loose-bottomed flan tin. Prick the base with a fork and chill for 20 minutes.
  3. Put a large baking sheet into the oven and preheat it to 200°C, fan 180°C, gas 6. Line the pastry case with baking paper and a thin layer of baking beans and bake for 15-20 minutes until the edges of the pastry are biscuit coloured. Remove the paper and beans and return the pastry case to the oven for 7-8 minutes until the base is golden brown. Remove and set to one side. Reduce the oven temperature to 190°C, fan 170°C, gas 5.
  4. For the filling, melt the butter in a small frying pan, add the spring onions, season lightly and cook for a couple of minutes until they soften. Leave to cool slightly.
  5. Put the peas into a bowl and cover them with boiling water. Leave for 2 minutes, until they have thawed, then drain, rinse in cold water, and dry well on a clean tea towel.
  6. Mix the crème fraîche, double cream and eggs together in a bowl with some salt and pepper to taste. Reserve a few small mint leaves and 1 tablespoon of the peas for garnish, then shred the rest of the mint and stir into the egg mixture with the rest of the peas, the spring onions, crumbled feta and some seasoning to taste.
  7. Pour the mixture into the tart case and cook for about 30-35 minutes until just set and lightly browned on top. Remove from the oven and leave to cool slightly before serving, with the reserved peas and mint sprigs scattered on top.

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