1 h
preparation time
Intermediate
4
Servings
Preparation
- 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.
- 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.
Tip!
- 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)
Ingredients
Pastry:
40
g
plain flour
pinch
of salt
70
g
chilled butter (diced)
50
g
mature cheddar (grated)
Water_to_bind
water to bind
Filling:
300
g
frozen peas (blanched drained and cooled)
100
g
broccoli (blanched, drained and cooled)
80
g
chorizo sausage (sliced thinly)
200
g
feta (roughly crumbled)
1
tablespoon
red chilli (finely chopped, optional)
3
whole eggs
2
egg yolks
200
ml
double cream or crème fraîche
Salt and freshly ground pepper
