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
- Preparation and cooking time
- Prep:
- Cook: -
- plus chilling
- Easy
- Serves 6 - 8
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.