Feta & Pea Tart Recipe

Introduction

This Feta & Pea Tart is a delightful combination of creamy textures and fresh flavors. With a crisp buttery pastry crust and a rich, herb-infused filling, it makes a perfect light meal or a stylish brunch dish.

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)

Instructions

1. Step 1: Make the pastry by blitzing the flour, butter, and a pinch of salt in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and pulse until a soft dough forms. If needed, add up to ½ teaspoon of water gradually to bring it together. Shape into a flat disc and chill for 15-20 minutes.
2. Step 2: On a lightly floured surface, roll out the pastry to ½cm thickness and size to fit a 23cm tart tin. Prick the base with a fork and chill for another 15 minutes.
3. Step 3: Preheat the oven to 180°C (160°C fan, Gas mark 4). Line the pastry case with baking parchment and baking beans, then blind bake for 10 minutes. Remove the parchment and beans and bake for a further 5-10 minutes until lightly golden.
4. Step 4: In a blender or food processor, blitz a third of the peas with crème fraîche, half the feta, double cream, and eggs until smooth. Transfer to a bowl and stir in the remaining peas, feta, mint, and parsley. Season well with salt and pepper.
5. Step 5: Pour the filling into the pastry shell and bake for 25-35 minutes until set and golden on top. Let the tart cool slightly in the tin before removing.
6. Step 6: Serve warm or cold with a green salad if desired.

Tips & Variations

• Use a loose-bottomed tart tin for easier removal of the tart after baking.
• For extra flavor, add a squeeze of lemon juice to the filling mixture.
• Substitute the peas with fresh broad beans or asparagus when in season.
• Freeze the tart for up to one month and reheat gently in the oven before serving.

Storage

Store the tart in an airtight container in the refrigerator for up to 24 hours. It can be enjoyed cold or reheated gently in a low oven until warmed through. Avoid microwaving to keep the pastry crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of feta?

Yes, you can substitute feta with goat cheese or ricotta for a milder flavor, though the texture and tanginess will vary slightly.

Is it possible to prepare the tart in advance?

Absolutely. You can make the tart a day ahead and keep it chilled. Reheat it in a low oven before serving for the best taste and texture.

Feta & Pea Tart Recipe

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★★★★★

4.6 from 139 reviews

• Author: Noah
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings 1x
• Diet: Vegetarian

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Description

A delightful and savory Feta & pea tart featuring a crisp homemade pastry crust, a creamy filling of crème fraîche, feta cheese, peas, and fresh herbs baked to golden perfection. Perfect as a light lunch or dinner, served warm or cold with an optional green salad.

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Ingredients

Scale 1x2x3x

For the Pastry

• 250g plain flour, plus extra for rolling out
• 125g cold butter, cubed
• A pinch of salt
• 1 egg yolk
• ½ tsp water (optional, to help bind dough)

For the Filling

• 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
• Salt and black pepper, to taste

To Serve

• Green salad (optional)

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Instructions

1. Make the pastry: Blitz the plain flour, cold cubed butter, and a pinch of salt in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and pulse until a soft dough forms. If the dough is too dry, add ½ teaspoon of water gradually until it binds. Shape the dough into a flat disc, wrap in cling film, and chill for 15-20 minutes.
2. Roll out the pastry: Lightly flour your work surface and roll out the pastry to about ½ cm thick and large enough to line a 23 cm loose-bottomed tart tin. Carefully place the pastry into the tart tin, prick the base all over with a fork, then chill again for 15 minutes to prevent shrinking.
3. Blind bake the pastry: Preheat the oven to 180°C (160°C fan)/gas mark 4. Line the pastry case with baking parchment and baking beans, then bake for 10 minutes. Remove the parchment and beans, then bake for a further 5-10 minutes until the pastry base is a light biscuit color. Remove from the oven and set aside.
4. Prepare the filling: In a blender or food processor, blitz one-third of the defrosted peas with crème fraîche, half the feta, double cream, and eggs until smooth. Transfer to a large bowl, then fold in the remaining peas, feta, finely chopped mint and parsley. Season the mixture well with salt and black pepper.
5. Fill and bake the tart: Pour the filling into the pre-baked pastry case and smooth the surface. Bake in the oven at the same temperature for 25-35 minutes, or until the filling is set and golden on top.
6. Cool and serve: Allow the tart to cool slightly in the tin before removing it. It can be served warm or chilled. Accompany with a fresh green salad if desired. The tart keeps well chilled for up to 24 hours.

Notes

• Use a loose-bottomed tart tin for easier removal.
• If the dough feels sticky when rolling out, dust lightly with flour to prevent sticking.
• Chilling the pastry before baking helps prevent shrinkage and ensures a crisp crust.
• This tart can be served warm or cold; warm slightly in a low oven to reheat.
• Freeze egg whites for use in other recipes to avoid waste.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Tart
• Method: Baking
• Cuisine: European

Keywords: feta tart, pea tart, savory tart, vegetarian tart, spring tart, baked tart