Minted pea and feta cheese tartlets

Minted pea and feta cheese tartlets

Feel free to experiment with whatever tartlet tins you have. Iíve made these in a mini muffin tin, which makes them neat and bite-sized.

Prep time:

Cooking time:

Total time:

Serves: 24

1 pack ready rolled shortcrust pastry

1 onion

75g fresh or frozen peas

200g feta cheese, cut into little cubes

1 whole egg

1 egg yolk

2-3 tbsps double cream

small handful of finely chopped mint

optional seasoning

  1. Toss the peas and mint together in a small bowl and leave to one side.
  2. Gently fry the onions and then cool slightly. Beat the egg and cream together. Season if you wish at this point, but remember feta is a salty cheese.
  3. Cut out small squares of pastry and place into the greased muffin tin. Place a teaspoonful of onion into the bottom of each tart, add another teaspoon of egg mixture, then top with minted peas and lastly some cubes of feta (I used 5 or 6 tiny cubes per tartlet).
  4. Bake in a medium (gas 4, 180įC) oven for 25 minutes, or until golden. Serve warm or cold.)

Jo Arnell runs practical gardening courses form her home in Woodchurch, Hornbrook Manor Farm. To find out more visit or call 01233 861186.

Photographs: David Merewether
Recipes Type: Baking and Deserts

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