Mini Pea and Dolcelatte Flan with Pea Purée

Crispy filo pastry parcel filled with cheese and peppers, served over a rich, creamy pea purée garnish.

Vegetarian Appetiser Cheese Peas Pastry

Estimated Nutrition

Calories

1135.5

kcal / serving

1135.5 kcal total

Carbs

38.6g

per serving

38.6 g total

Fat

102.4g

per serving

102.4 g total

Protein

22.8g

per serving

22.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Dolcelatte Cheese

crumbled

Butter

125

Double Cream

Fruits

0.5

piece

Lemon

zest only

GrainsCereals

sheet

Filo Pastry

cut into 20cm squares

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Parsley

chopped fresh

OilsFats

Olive Oil

Vegetables

tbsp

Pea

fresh or frozen

tbsp

Roasted Red Pepper

chopped from a jar, drained

tsp

Caper

Method

Preheat the oven to 180°C.

Serve the tart on the pea purée and garnish with lemon zest and parsley.

Boil butter, peas, and cream in a pan for five minutes, then blend until smooth.

Cool the flan slightly and remove the chefs' ring.

Scrunch the pastry edges together and bake for ten minutes until golden-brown.

Spoon peas, peppers, cheese, and capers into the pastry and season.

Brush three 20cm filo sheets with olive oil and layer them inside a 12cm oiled chefs' ring.