Pea and Feta Tartlets with Pampas Unbaked Shells

Goodman Fielder Food Service
Pea and Feta Tartlets with Pampas Unbaked Shells

Pea and Feta Tartlets with Pampas Unbaked Shells

Posted on 9th October 2018
Watch as Chef Ben gets his creative hat on during this recipe. He uses a creamy combination of flavours with our Pampas Savoury Tartlets to put together a delicious dish.
Makes 1, scale as needed.

Ingredients

AmountMeasureName
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.

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.

Step 3:

Pour mixture into the blender and blend on a low speed until it creates a glossy puree. Place in a piping bag.

Step 4:

In another dish, whisk the feta until it becomes creamy and place the mixture into a piping bag.

Step 5:

Pipe mixture into the baked tarts – pea mixture on one side and feta on the other for colour contrast.

Step 6

Garnish the tarts with picked chervil, a drizzle of olive oil and salt and pepper.

Finished Shot

Message from chef Benjamin Nicholls

Benjamin Nicholls

Both flavoursome and visually appealing, these pea and feta tartlets will delight your customers on multiple levels.

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