Description
This Feta & Pea Tart is a delightful savory treat combining a crisp homemade pastry with a creamy, herb-infused filling of peas, feta, and crème fraîche. Perfect for a light lunch or a stylish picnic addition, it’s easy to make and can be enjoyed warm or cold with a fresh green salad.
Ingredients
Scale
For the Pastry
- 250g plain flour, plus extra for rolling out
- 125g cold butter, cubed
- 1 egg yolk (freeze the white for another recipe)
- Pinch of salt
- Approximately ½ tsp water (optional)
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
- Green salad, to serve (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. Pulse in the egg yolk until a soft dough forms. If necessary, add water slowly, about ½ teaspoon at a time, to bring the dough together.
- Chill the Dough: Tip the dough onto a surface and shape it into a flat disc. Wrap and chill in the fridge for 15-20 minutes to firm up.
- Roll Out and Prepare Tart Tin: On a lightly floured surface, roll out the dough to about ½ cm thickness and large enough to line a 23cm loose-bottomed tart tin. Prick the base all over with a fork and chill again for 15 minutes.
- Blind Bake the Pastry Shell: Preheat the oven to 180°C (160°C fan)/gas mark 4. Line the pastry case with baking parchment and fill with baking beans or weights. Bake for 10 minutes. Remove the parchment and beans, then bake for another 5-10 minutes until pale golden and crisp.
- Prepare the Filling: In a blender or food processor, blitz one-third of the peas with the crème fraîche, half the feta, double cream, and eggs until smooth.
- Combine Filling Mixture: Pour this blended mixture into a bowl. Stir in the remaining peas, the other half of the feta, finely chopped mint and parsley, and season well with salt and pepper.
- Fill and Bake the Tart: Pour the filling into the pre-baked pastry shell. Bake for 25-35 minutes until the filling is set and golden on top.
- Cool and Serve: Allow the tart to cool slightly in the tin before removing. Serve warm or chilled with a green salad if desired. The tart can be stored chilled for up to 24 hours and gently warmed through in a low oven before serving.
Notes
- The pastry dough can be made in advance and kept chilled for up to 24 hours before baking.
- Frozen peas should be fully defrosted for the best texture.
- If you do not have fresh mint or parsley, dried herbs can be used but reduce quantity as they are more concentrated.
- The egg white leftover from the pastry can be frozen and used in other recipes.
- The tart can be served hot or cold, making it versatile for different occasions.
- Use a loose-bottomed tart tin for easier removal of the tart after baking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Tart
- Method: Baking
- Cuisine: Mediterranean
Keywords: feta tart, pea tart, savory tart, vegetarian, spring recipe, homemade pastry, creamy tart filling
