Easy recipe Pea, Feta Mint Tart Recipe

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about three hundredg (two cups) plain flour (Recipes by ingridients flour) one hundred and fiftyg chilled butter, chopped about sixtyml (one quarter cup) iced water, approximately Plain, flour (Recipes by ingridients flour) extra, to dust about onekg fresh, peas (Recipes by ingridients peas) shelled about one x two hundredg pkt Lemnos Full Cream Fetta, crumbled four eggs, lightly whisked about one/two cup firmly packed fresh mint leaves about one tablespoon sour cream (Recipes by ingridients sour cream) Salt freshly ground black pepperStep about one Place the flour (Recipes by ingridients flour) and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add iced water and process until dough just starts to come together. Pea, Feta Mint Tart Recipe. Turn the dough onto a lightly floured surface and knead lightly until smooth. Shape into a disc and place in the fridge for about thirty minutes to rest. Step two Preheat oven to about one hundred and eightyC. Roll out pastry into a about thirty-twocm disc, about threemm thick. Pea, Feta Mint Tart Recipe. Line a round twenty-eightcm (base measurement) fluted tart tin with removable base, with pasty and trim any excess. Cover the pastry base with non-stick baking paper and fill with rice or dried. beans (Recipes by ingridients beans) Step three Bake in oven for about twenty minutes. Remove paper and rice or, beans (Recipes by ingridients beans) and bake for a further five minutes or until golden brown. Step four Meanwhile, cook peas (Recipes by ingridients peas) in a saucepan of salted boiling water for seven minutes or until bright green and tender. Refresh under cold running water. Drain. Step five Combine the, peas (Recipes by ingridients peas) feta, egg, mint and sour cream (Recipes by ingridients sour cream) in a large bowl. Season with salt and pepper. Pour into the pastry case. Bake in oven for about fifteen minutes or until just set. Remove from oven and set aside for about fifteen minutes to cool. Use a sharp knife to cut into wedges just before serving..