Pea and Feta Tartlets with Pampas Unbaked Shells

1

Ingredients

  • 10 each Pampas 70mm Unbaked Shells (Pampas Unbaked Shells Frozen 240 x 25g)
  • 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.

A chef placing tarts in an oven
A chef placing tarts in an oven

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.

Mixing ingredients into a bowl
Mixing ingredients into a bowl

Step 3:

Pour mixture into the blender and blend on a low speed until it creates a glossy puree. Place in a piping bag.

Pouring mixture into smaller bowls
Pouring mixture into smaller bowls

Step 4:

In another dish, whisk the feta until it becomes creamy and place the mixture into a piping bag.

Chef whisking feta
Chef whisking feta

Step 5:

Pipe mixture into the baked tarts – pea mixture on one side and feta on the other for colour contrast.

Pouring mixture into baked tarts
Pouring mixture into baked tarts

Step 6

Garnish the tarts with picked chervil, a drizzle of olive oil and salt and pepper.

Finished Shot with garnish