Pea Tart with Feta

Roll the puff pastry to about a half inch/centimetre thick and cut into rounds 4 inches/10 cm diameter. Use a pointed knife to cut into the outer part of the round to form a lid. Bake in the oven for around 30 minutes at 400°F/200°C/Reg6. Take out and allow to cool, remove and discard the lids and any loose pastry inside  Picture  .

Put the peas into a saucepan, barely cover with water, add a tablespoonful of butter and mint if used, and season with salt and pepper. Simmer the peas until just tender and strain through a sieve discarding the mint and retaining the cooking liquid.

Put two thirds of the peas into a bowl and roughly mash with a fork. Stir a couple or so of tablespoonfuls of the cooking liquid into the peas to make a puree. Quickly blitz the puree in a blender and season with salt if necessary and a squeeze of lemon juice. Cut the feta into chunks.

Put the puree into the pastry containers, and add the whole peas and feta. Warm through in an oven at 350°F/180°C/Reg4, and serve with a garnish of peashoots and a slice of lemon  Zoom  .