BAKED AVOCADO AND PEA TART

Serves 8

Prep time: 30 minutes + resting

Cooking time: 30 minutes

Ingredients Pastry

125ml (½ cup) mashed avocado

330ml (1+1/3 cups) cake flour + extra

5ml (½ tbsp) baking powder

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

Method

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.

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. 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.

For the filling, blitz the eggs, 375ml (1½ cups) of the peas and 80ml (· 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.

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.