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Pea and Feta Tartlets with Pampas Unbaked Shells
Makes 1, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 10 | each | Pampas 70mm Unbaked Shells |
| 100 | g | Frozen green peas |
| 100 | mL | Milk |
| 20 | g | Butter |
| 50 | g | Eschallot sliced |
| 5 | g | Garlic sliced |
| 1 | each | Handful mint leaves |
| 100 | g | Persian feta cheese |
| 1 | each | Bunch Chervil |
| 1 | each | Olive Oil |
| 1 | each | Salt |
| 1 | each | Pepper |
Method
Step 1:
Preheat oven to 180 degrees Celcius and bake the Pampas Shells on the tray for eight minutes or until golden brown.
A chef placing tarts in an oven
Step 2:
In a saucepan, saute shallots and garlic in the butter until slightly softened. Add peas and milk and keep on the heat until the milk begins to boil. Once it has reached this point, add mint.
Mixing ingredients into a bowl
Step 3:
Pour mixture into the blender and blend on a low speed until it creates a glossy puree. Place in a piping bag.
Pouring mixture into smaller bowls
Step 4:
In another dish, whisk the feta until it becomes creamy and place the mixture into a piping bag.
Chef whisking feta
Step 5:
Pipe mixture into the baked tarts – pea mixture on one side and feta on the other for colour contrast.
Pouring mixture into baked tarts
Step 6
Garnish the tarts with picked chervil, a drizzle of olive oil and salt and pepper.
Message from chef Benjamin Nicholls
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