Warm Pea, Broccoli, Chorizo And Feta Tart

Method

Cajun Pea and Potato Salad Preheat the oven to 200°C/400°F/Gas Mark 5. To make the pastry put the flour, salt and chilled butter into a food processor and whizz for a few seconds until the mixture resembles fine breadcrumbs. Alternatively, sift the flour and salt into a medium bowl, add the butter and rub lightly together with fingertips until the mixture resembles fine breadcrumbs. Then stir in the cheese and add 2-2 ¬? tablespoons of cold water gradually mixing with a fork until the pastry just holds together. Wrap the pastry in clingfilm and refrigerate for 30 minutes. Roll out the pastry into a circle bigger than the flan tin, line the flan tin, pressing it well into the case. Trim the edges and prick the base with a fork. Refrigerate for another 30 minutes, then, using baking beans, bake the tart case blind for 15 minutes. Remove the baking beans and cook for a further 5 minutes to cook the base.
Arrange the peas, broccoli, chorizo and feta in the flan dish sprinkle with the chopped red chillies. Lightly beat together the whole eggs, yolks, double cream or cr?®me fra?Æche, season with a little sea salt and black pepper. Add the liquid to the flan tin.

Lower the temperature of the oven to 170¬?C/325¬?F/Gas Mark 4 and cook the tart until it has just set about 20 ‚Äì 25 minutes. Leave to cool.

Serve with a green salad and new potatoes.

Serves 4