Broad bean, tomato and feta tarts
(from Elyce123’s recipe box)
Source: delicious. June 2006
Prep time: 30 minutes
Cook time: 45 minutes
Serves 4 people
Categories: June
Ingredients
- 170g plain flour
- 25g lard, chilled and cubed
- 25g butter, chilled and cubed
- 200g feta, crumbled
- 200g broad beans, blanched and skinned
- 10 cherry tomatoes, halved
- 2 eggs, lightly beaten
- 100ml double cream
- fresh basil and extra-virgin olive oil, to serve
Directions
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Whizz the flour, butter and lard with a pinch of salt in a food processor until it resembles breadcrumbs. Add a little cold water and pulse until it comes together. Turn out, bring into a ball, wrap in cling film and chill for 15 minutes.
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Meanwhile, preheat the oven to 200˚C/fan 180˚C/gas 6. Cut the pastry into 4 equal pieces and roll out on a lightly floured surface. Use to line 4 loose-bottomed, fluted tart tins, each 11cm across and 2cm deep. Chill for 15 minutes.
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Line the pastry cases with baking paper and baking beans and bake on a baking tray for 15 minutes. Remove the beans and paper and bake for 15 minutes more, or until golden.
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Divide 150g feta, the broad beans and tomatoes between the cases. In a small bowl, mix the eggs and cream, season and pour into the cases. Bake for 12-15 minutes, until just set. Cool for 10 minutes, then turn out onto plates. Top with the remaining feta, fresh basil and a drizzle of extra-virgin olive oil and serve warm.