BAKED AVOCADO & PEA TART
SERVES 8
PREP TIME: 30 MINUTES + RESTING COOKING TIME: 30 MINUTES
Pastry:
125ml (½ cup) mashed avocado
330ml (1 1/3 cups) cake flour + extra 7.5ml (½ tbsp) baking powder
2.5ml (½ tsp) salt
60ml (¼ cup) cold water
Filling:
6 eggs
500ml (2 cups) frozen peas, defrosted 125ml (½ cup) crumbled feta
Salt and pepper
1 firm-ripe avocado, halved, stoned and peeled
A handful of fresh basil
1 For the pastry, blitz the avo until smooth. Mix through the flour, baking powder, salt and just enough water until it comes together in a ball. Dust a surface with extra flour and knead until smooth. Cover in plastic wrap and rest for 20 minutes.
2 Roll the dough out into a circle of 5mm thickness. Line a greased 23cm x 4cm-deep quiche pan with the dough, trimming any overhang. Prick the base with a fork. Top with scrunched baking paper and baking weights, like dried beans. Refrigerate for 10 minutes.
3 Preheat the oven to 200°C. Bake the tart case for 10 minutes. Remove the baking paper and weights and bake for about 5 minutes or until light golden.
4 For the filling, blitz the eggs, 375ml (1 ½ cups) of the peas and 80ml (1/3 cup) of the feta. Season with salt and pepper. Pour into the tart case and bake for about 30 minutes or until just set. Cool to room temperature.
5 Make avo roses by placing one avocado half cut side down on a cutting board. Slice through the width into very thin slices. Fan out the avocado slices into a straight line. Begin at one end and gently roll up into a spiral rose shape. Repeat with the remaining avo half. Place the avocado roses on the tart with remaining 125ml (½ cup) peas and 45ml (3 tbsp) feta. Top with basil and serve.