Feta & pea tart
- Samuel Goldsmith
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Serves 6 - 8
Easy
Prep: 30 mins
Cook: 40 mins - 55 mins
plus chilling
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Celebrate spring with this simple savoury tart with peas, mint and feta. You can make it the day before and warm it up in the oven before serving
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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)
For the pastry
-
250g plain flour
plus extra for rolling out
-
125g butter
cold, cubed
-
1 egg yolk
(freeze the white for another recipe)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (8)
- kcal624
- fat51g
- saturates32g
- carbs28g
- sugars3g
- fibre2g
- protein12g
- salt1.03g
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Method
-
step 1
Make the pastry by blitzing the flour, butter and a pinch of salt together in a food processor until it resembles fine breadcrumbs. Pulse in the egg yolk until a soft dough forms (you may need to add ½ tsp or so of water but do this very slowly and gradually). Tip the mixture out and form into a flat disc before chilling for 15-20 mins. Roll out the pastry on a lightly floured surface until ½cm thick and wide enough to line a 23cm tart tin (loose-bottomed is easiest). Prick the base all over with a fork and chill for 15 mins.
-
step 2
Heat the oven to 180C/160C fan/gas 4. Line the pastry case with baking parchment and baking beans, then bake for 10 mins. Remove the parchment and beans, and bake for a further 5-10 mins until a light biscuit colour.
-
step 3
Blitz a third of the peas with the crème fraîche, half the feta, double cream and eggs, then pour into a bowl and mix in the remaining peas, feta and all the herbs. Season well with salt and pepper, then pour into the prepared pastry case. Bake for a further 25-35 mins until the filling is set and golden. Leave to cool a little in the tin before removing and serving. Will keep chilled for 24 hours. Can be served cold, or warm through in a low oven. Serve with a green salad, if you like.
Recipe tip
To defrost the peas quickly, simply soak in boiling water then drain.
Recipe from Good Food magazine, March 2025
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