chilled butter (diced)
mature cheddar (grated)
water to bind
chorizo sausage (sliced thinly)
feta (roughly crumbled)
red chilli (finely chopped, optional)
double cream or crème fraîche
Salt and freshly ground pepper
- Pastry: Put the flour, salt and butter into a food processor and whizz for a few seconds until the mixture resembles fine breadcrumbs. Tip into a bowl, stir in the cheese and add 2 tablespoons of cold water, gradually mixing with a fork until the pastry comes together. Wrap in clingfilm and refrigerate for 30 minutes. Roll out the pastry into a circle just bigger than a 28cm flan tin. Line the tin, pressing the pastry well into the case. Trim the edges and prick the base with a fork.
- Refrigerate for another 30 minutes, then, using baking beans, bake the tart case blind for 15 minutes. Remove beans and cook for a further 5 minutes. Cook the peas according to pack cooking instructions and leave to cool.
- Filling: Arrange the peas, broccoli, chorizo and feta in the flan dish, sprinkle with the chopped red chillies. Lightly beat together the eggs, yolks and cream or crème fraîche, season with a little salt and black pepper. Add the liquid to the flan tin.
- Lower the temperature of the oven to 170ºC/325ºF/Gas
- Mark 4 and cook the tart for 20-25 minutes, or until just set in the centre.
Preheat the oven to 200ºC/400ºF/Gas Mark 6.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)
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