Avocado and Pea Savoury Tart with Cheddar and Basil
#avocado#egg#cheddar#basil#jamie oliver
A simple, fresh tart combining creamy avocado, sweet peas, and sharp cheddar, finished with a crisp salad dressed in lemon and olive oil. Perfect for a light lunch or easy dinner.
Ingredients extracted via AI
2 ks avocado400 g self-raising floursalt4 PL water300 g frozen peas0.5 zväzok basil90 g cheddar cheese6 ks egglettuce leavesappleolive oillemon juiceblack pepperchili pepperblack beanslimerice breadarugulacherry tomatoesbutterparmesanlow-fat cream cheesebananacocoa powdertrout salmon (or cod)asparagusspring onionwhite wine vinegaregg yolktarragon100 ml cooking water
Procedure generated via AI
Cut two ripe avocados in half, remove the pits, and scoop out the flesh from the skins.
Combine 400 g of self-raising flour with a pinch of salt and the grated avocado in a bowl.
Add 4 tablespoons of water and knead into a dough, then wrap it in a clean cloth and let it rest for 30 minutes.
Roll the dough out to about 0.5 cm thickness, making sure it's large enough to cover a small baking dish. Transfer it to the dish and prick it with a fork to allow steam to escape.
Bake the pastry in a preheated oven at 200°C (400°F) for 10 minutes.
For the filling, blend 300 g of frozen peas, half a bunch of basil, salt, black pepper, 90 g of grated cheddar, and 6 large free-range eggs until smooth.
Pour the filling over the partially baked pastry and bake for another 10-15 minutes until the eggs are set.
Prepare the salad by slicing lettuce leaves and cutting the apple into thin strips. Make a dressing by mixing 3 parts olive oil with 1 part lemon juice, seasoning with salt and black pepper.
Toss the salad with the dressing and serve it alongside the tart, garnished with shredded cheddar cheese on top.