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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
