Trout rillette with rye toast
Use trout here instead of salmon as it's more sustainable and equally delicious. It's ideal to make the day before – perfect for prepping for a special day
Feta & pea tart
Serves 6 - 8
Easy
Prep:
Cook: -
plus chilling
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
Skip to ingredients
- 175g frozen peasdefrosted
- 200g crème fraîche
- 200g fetaroughly chopped
- 300ml double cream
- 3 eggs
- 8-10 mint leavesfinely chopped
- handful of parsleyfinely chopped
- green saladto serve (optional)
For the pastry
- 250g plain flourplus extra for rolling out
- 125g buttercold, cubed
- 1 egg yolk(freeze the white for another recipe)
Nutrition: Per serving (8)
- kcal624
- fat51g
- saturates32g
- carbs28g
- sugars3g
- fibre2g
- protein12g
- salt1.03g
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.
