Whisk the eggs into the double cream.
Unroll phyllo pastry and cover with a damp tea towel.Brush a 23cm tart tin with the melted butter and lay a piece of phyllo into it, gently guiding it into the edges. Then brush the phyllo with melted butter. Lay another sheet of phyllo on top, help it fit, brush with butter and continue with the remaining sheets of phyllo. Then trim the edges, leaving a little bit of an edge standing up above the tin.Sprinkle a sparse layer of finely grated Lancashire or Gruyère cheese over the base. Pour in the egg and cream mixture and arrange half the feta on the base, add half the peas on top of that, then the rest of the feta and then the rest of the peas.Bake in the middle shelf of the oven for 35–40 minutes or until it’s puffed up and golden and the egg has just set in the centre.Words and image:Fairlady magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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