Name: Avo pastry tart
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 125 ml mashed avocado; 330 ml cake flour plus extra for dusting; 7.5 ml baking powder; 2.5 ml salt; 60 ml cold water; 6 eggs; 500 ml frozen peas defrosted; 125 ml feta cheese crumbled; salt and freshly ground black pepper; 1 avocado firm-ripe, halved, stoned and peeled; A handful of basil

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Ingredients (11)

For the avo pastry

125 ml	mashed avocado
330 ml	cake flour — plus extra for dusting
7.5 ml	baking powder
2.5 ml	salt
60 ml	cold water

For the filling

6	eggs
500 ml	frozen peas — defrosted
125 ml	feta cheese — crumbled
	salt and freshly ground black pepper
1	avocado — firm-ripe, halved, stoned and peeled
A handful of	basil

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Method:

For the pastry, blitz the avo until smooth. Mix through the flour, baking powder, salt and just enough water until it comes together in a ball. Dust a surface with extra flour and knead until smooth. Cover in plastic wrap and rest for 20 minutes.

Roll the dough out into a circle of 5mm thickness. Line a greased 23cm x 4cm deep quiche tin with the dough, trimming any overhang. Prick the base with a fork. Top with scrunched baking paper and baking weights (like dry beans). Refrigerate for 10 minutes.

Preheat the oven to 200°C. Bake the tart case for 10 minutes. Remove the baking paper and weights and bake for about 5 minutes or until light golden.

For the filling, blitz the eggs, 375ml (1½ cups) of the peas and 80ml (⅓ cup) of the feta. Season with salt and pepper. Pour into the tart case and bake for about 30 minutes or until just set. Cool to room temperature.

Make avo roses by placing one avocado half cut-side down on a cutting board. Slice through the width into very thin slices.

Fan out the avocado slices into a straight line. Begin at one end and gently roll up into a spiral rose shape. Repeat with the remaining avo half.

Place the avocado roses on the tart with the remaining 125ml (½ cup) peas and 45ml (3 tbsp) feta.

Top with basil and serve.