Categories: June

Ingredients

• 170g plain flour
• 25g lard, chilled and cubed
• 25g butter, chilled and cubed
• 200g feta, crumbled
• 200g broad beans, blanched and skinned
• 10 cherry tomatoes, halved
• 2 eggs, lightly beaten
• 100ml double cream
• fresh basil and extra-virgin olive oil, to serve

Directions

1. Whizz the flour, butter and lard with a pinch of salt in a food processor until it resembles breadcrumbs. Add a little cold water and pulse until it comes together. Turn out, bring into a ball, wrap in cling film and chill for 15 minutes.

2. Meanwhile, preheat the oven to 200˚C/fan 180˚C/gas 6. Cut the pastry into 4 equal pieces and roll out on a lightly floured surface. Use to line 4 loose-bottomed, fluted tart tins, each 11cm across and 2cm deep. Chill for 15 minutes.

3. Line the pastry cases with baking paper and baking beans and bake on a baking tray for 15 minutes. Remove the beans and paper and bake for 15 minutes more, or until golden.

4. Divide 150g feta, the broad beans and tomatoes between the cases. In a small bowl, mix the eggs and cream, season and pour into the cases. Bake for 12-15 minutes, until just set. Cool for 10 minutes, then turn out onto plates. Top with the remaining feta, fresh basil and a drizzle of extra-virgin olive oil and serve warm.

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