Minted Pea & Leek Tart

Serves 8-12
Calories: ? kcal/serving

The TImes, Lindsey Bareham

Ingredients

200g plain flour
160g butter, diced
4tbsp water
3tbsp parmesan, finely grated
400g trimmed leeks, sliced
20 mint leaves
150g frozen petit pois
3 eggs
150ml double cream
100g greek feta cheese
1 tsp salt

Method

1. Rub together the sifted four, diced butter and 1 tbsp parmesan until the mixture resembles breadcrumbs.

2. Add 1 tbsp water, stirring with a knife until clumping together. Work into a ball, place in a bag to chill for 30 mins.

3. Melt 25g butter in a spacious, lidded frying pan. Stir in leeks and 1tsp salt. Cook, covered, stirring occasionally until soft (about 10 mins).

4. Cook and drain the peas. Shred the mint leaves.

5. Whisk the eggs with the cream in a mixing bowl. Add the crumbled feta.

6. Smear a 23cm quiche tin (removable base) with 10g butter, and dust with flour. Roll out the pastry to fit, leaving an overhang. Cover with foil and bake at 220°C for 10 mins, remove foil and cook for a further 10 mins.

7. Spoon leeks into pastry case. Add peas and mint. Pur over the eggs and dust with remaining parmesan.

8. Bake at 200°C for about 30 mins until set and golden. Trim pastry overhang.