Pea, feta and mint tart
Debbie Major Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Mixing bowl
- Whisk
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Saucepan
- Fork
- Spatula
- Plastic wrap
- Parchment paper
Ingredients
- 225g plain flour, plus extra to dust
- 125g cold unsalted butter, diced
- 25g Pecorino Romano cheese, finely grated
- 1 tbsp fresh thyme leaves, finely chopped
- 15g butter
- 3 large spring onions, trimmed and thinly sliced
- 300g frozen peas
- 200ml full-fat crème fraîche
- 100ml double cream
- 3 large eggs, lightly beaten
- 1 x 28g pack mint, leaves picked
- 150g feta cheese, crumbled
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