This beautiful vegetarian tart is perfect for light lunches or picnics in the sun.
- Place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add iced water and process until dough just starts to come together. Turn the dough onto a lightly floured surface and knead lightly until smooth. Shape into a disc and place in the fridge for 30 minutes to rest.
- Preheat oven to 180C. Roll out pastry into a 32cm disc, about 3mm thick. Line a round 28cm (base measurement) fluted tart tin with removable base, with pasty and trim any excess. Cover the pastry base with non-stick baking paper and fill with rice or dried beans.
- Bake in oven for 20 minutes. Remove paper and rice or beans, and bake for a further 5 minutes or until golden brown.
- Meanwhile, cook peas in a saucepan of salted boiling water for 7 minutes or until bright green and tender. Refresh under cold running water. Drain.
- Combine the peas, feta, egg, mint and sour cream in a large bowl. Season with salt and pepper. Pour into the pastry case. Bake in oven for 15 minutes or until just set. Remove from oven and set aside for 15 minutes to cool. Use a sharp knife to cut into wedges just before serving.
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