Prep time:

Cooking time: 25 minutes

Total time:

Serves: 8

1 Pack of Ready Rolled Shortcrust Pastry

1 Chopped Onion

75g Fresh or Frozen Peas

200g Feta Cheese, cut into cubes

1 Whole Egg

1 Egg Yolk

3tbsp Double Cream

1 Small Handful of Finely chopped mint

Seasoning

Fresh, summer tasting food is wonderful to eat outside – or inside but looking out of the window. These recipes are easy to prepare, so that if the weather does happen to be glorious, you won’t have to spend too much time indoors....

  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, 180°C) oven for 25 minutes, or until golden. Serve warm or cold.

You may also like

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...