Whipped feta, courgette & pea tart
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Ingredients
- 320g sheet ready-rolled puff pastry
- 50g frozen peas
- 200g feta
- 200g Greek yogurt
- fresh mint leaves, chopped, plus a few leaves
- 1 lemon, zested and juiced
- 1 courgette, trimmed
- 2 tbsp extra virgin olive oil
- 1 tbsp rose harissa paste
- handful of pea shoots, optional
- edible flowers, optional
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Unroll the pastry and, keeping it on the baking parchment, lay it on a baking sheet. Use a sharp knife to score a border about 1cm from the edge of the pastry, without cutting all the way through. Lightly score lines across the centre of the pastry. Bake for 20 mins, or until golden brown and crisp all the way to the centre. Leave to cool. Put the peas in a bowl to defrost.
- STEP 2
Assemble the tart just before you want to serve. Crumble the feta into a bowl, then mash with a fork, adding the yogurt, chopped mint, half the lemon zest and a squeeze of lemon juice (or blitz together in a food processor). Season with black pepper. Press the centre of the pastry tart down using the back of a spoon, then spread the whipped feta on top.
- STEP 3
Use a veg peeler to peel the courgette into ribbons, stopping when you reach the seedy middle (you can chop this bit up and add to a ratatouille or pasta sauce). Toss the ribbons in half the oil, a squeeze of lemon juice and pinch of salt. Arrange on top of the tart. Scatter over the peas. Mix the harissa with the remaining oil, then drizzle this over. Finally top with pea shoots, edible flowers, if using, the mint leaves and remaining lemon zest.
