Ingredients
Serves:
- 10 each Pampas 70mm Unbaked Shells
- 100 g Frozen green peas
- 100 mL Milk
- 20 g Butter
- 50 g Eschallot sliced
- 5 g Garlic sliced
- 1 each Handful mint leaves
- 100 g Persian feta cheese
- 1/2 each Bunch Chervil
- 1 each Olive Oil
- 1 each Salt
- 1 each Pepper
Method
Step 1:
Preheat oven to 180 degrees Celcius and bake the Pampas Shells on the tray for eight minutes or until golden brown.
Step 2:
In a saucepan, saute shallots and garlic in the butter until slightly softened. Add peas and milk and keep on the heat until the milk begins to boil. Once it has reached this point, add mint.
Step 3:
Pour mixture into the blender and blend on a low speed until it creates a glossy puree. Place in a piping bag.
Step 4:
In another dish, whisk the feta until it becomes creamy and place the mixture into a piping bag.
Step 5:
Pipe mixture into the baked tarts – pea mixture on one side and feta on the other for colour contrast.
Step 6
Garnish the tarts with picked chervil, a drizzle of olive oil and salt and pepper.
