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Pea, feta & mint tart
Pea, feta & mint tart
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious vegetarian tart for sun-soaked picnics and light lunches.
Ingredients:
  • 300g (2 cups) plain flour
  • 150g chilled butter, chopped
  • 60ml (1/4 cup) iced water, approximately
  • Plain flour, extra, to dust
  • 1kg fresh peas, shelled
  • 1 x 200g pkt feta, crumbled
  • 4 eggs, lightly whisked
  • 125.00 ml firmly packed fresh mint leaves
  • 18.80 gm sour cream
  • Salt & freshly ground black pepper
Instructions:
  • Combine the flour and butter in a food processor until they form fine breadcrumbs. Stream in the iced water until the dough just begins to come together. Transfer the dough to a floured surface, knead gently until smooth, shape into a disc, and chill in the fridge for 30 minutes.
  • Preheat your oven to 180C. Roll the pastry into a 32cm disc, 3mm thick. Line a 28cm round fluted tart tin with removable base with the pastry. Trim any excess. Cover the pastry with non-stick baking paper and fill with rice or dried beans.
  • Bake in the oven for 20 minutes until golden brown. Remove the paper and rice or beans and bake for an additional 5 minutes.
  • Cook the peas in a saucepan of salted boiling water for 7 minutes until they are bright green and tender. Then, cool them quickly under cold running water and drain.
  • In a large bowl, mix together peas, feta, egg, mint, and sour cream. Season with salt and pepper. Pour the mixture into the pastry case and bake in the oven until just set, about 15 minutes. Allow it to cool for 15 minutes after removing from the oven. Cut into wedges with a sharp knife right before serving.

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