Dessert

Feta & Pea Tart Recipe

ByLuna Ryder November 28, 2025November 28, 2025

Introduction

This feta and pea tart is a deliciously creamy and fresh savory tart perfect for lunch or a light dinner. The combination of tangy feta, sweet peas, and aromatic herbs wrapped in buttery pastry is sure to please.

A round tart with a golden, slightly thick crust forms the base, topped by a thick, creamy light yellow layer mixed with small chunks and green peas evenly spread across the surface. Two slices are cut and slightly moved away from the tart, showing the smooth inside filling. Some fresh green leaves are scattered on top as garnish. The tart is placed on a white marble surface with soft natural light illuminating it, creating warm shadows. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Make the pastry by blitzing the flour, butter, and a pinch of salt together in a food processor until the mixture resembles fine breadcrumbs. Pulse in the egg yolk until a soft dough forms. If needed, add ½ teaspoon of water gradually to bring the dough together.
Step 2: Turn the dough out, form into a flat disc, and chill for 15–20 minutes.
Step 3: Roll out the chilled pastry on a lightly floured surface to about ½ cm thick and large enough to line a 23cm tart tin. Prick the base all over with a fork and chill for another 15 minutes.
Step 4: 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, then bake for a further 5–10 minutes until the pastry is lightly golden.
Step 5: Blitz one third of the peas with the crème fraîche, half the feta, double cream, and eggs until smooth. Transfer to a bowl and fold in the remaining peas, feta, mint, and parsley. Season well with salt and pepper.
Step 6: Pour the filling into the pre-baked pastry case and bake for 25–35 minutes until the filling is set and golden on top.
Step 7: Let the tart cool slightly in the tin before removing. Serve warm or cold with a green salad if you like.

Tips & Variations

For extra flavor, add a small amount of lemon zest to the filling.
You can substitute the double cream with crème fraîche for a tangier taste.
Use fresh peas in season instead of frozen for a sweeter filling.
Freeze the unused egg white for use in meringues or other recipes.

Storage

Store the tart covered in the refrigerator for up to 24 hours. It can be enjoyed cold or gently warmed in a low oven before serving.

How to Serve

A round pie with a golden-brown crust sits on a white marble surface, with two triangular slices neatly cut and slightly pulled out from the main pie. The top layer is creamy with scattered small green peas and bits of melted light yellow cheese, giving it a rough but soft texture. Fresh green leaves are placed on one side of the pie, adding a touch of color contrast to the light yellow and green toppings. The pie crust edges are firm and lightly browned. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tart pastry in advance?

Yes, the pastry dough can be made a day ahead and kept refrigerated, wrapped tightly to prevent drying out.

Can this tart be frozen?

It’s best to freeze the tart unbaked or the pastry separately to maintain the best texture. Cooked tart freezing may affect the cream filling’s consistency.