Pea, Broccoli & Feta Tart
An extremely delicious way to get your greens. This low-effort tart is great straight out of the oven or served cold for a picnic.
- 200 g Pea & Chilli Purée (half of the recipe)
- 1 sheet ready-rolled puff pastry
- 150 g broccolini or purple-sprouting broccoli
- 6 sun-dried tomatoes in oil roughly chopped
- 50 g feta crumbled
Preheat your oven to 220°C (220°C fan)
Roll out your puff-pastry and place on a baking tray lined with baking paper.
Spread the purée evenly on top of the pastry, leaving about a 1cm border for the pastry to puff up.
Evenly scatter the broccoli, sun-dried tomatoes and crumbled feta.
Cook for 15-20 minutes - check around the 15 minute mark and take it as far as you feel comfortable with before the edges of the pastry get too dark in order to ensure the bottom is cooked.
Cut into 6 or 8 portions and enjoy!