152
Vegetarian friendly.
Serves: 8
Preparation time: 30 minutes + resting
Cooking time: 30 minutes
Ingredients
For the avo pastry
- 125ml (½ cup) mashed avocado
- 330ml (1⅓ cups) cake flour + extra
- 7.5g (½ tablespoon) baking powder
- 2.5g (½ teaspoon) salt
- approx. 60ml (¼ cup) cold water
For the filling
- 6 eggs
- 500g (2 cups) frozen peas, defrosted
- 125g (½ cup) crumbled feta
- Salt and pepper
- 1 firm-ripe avocado, halved, stoned and peeled
- Handful 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 tin with the dough, trimming any overhang. Prick the base with a fork. Top with scrunched baking paper and baking weights (like dry 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, 375g (1½ cups) of the peas and 80g (⅓ 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 125 ml (½ cup) peas and 45 ml (3 tbsp) feta. Top with basil. Serve.
