Avocados make a great addition to tarts, adding creamy texture and gentle richness without extra fat. Avo also boasts fibre and heart-healthy monounsaturated fats that help keep you fuller for longer. For the pastry, use a ripe avocado that mashes easily, the kind that gives slightly when you press near the stem. Recipe compliments of the South African Avocado Growers’ Association.

Time: 30 mins plus resting | Cook: 30 mins | Serves: Eight

Ingredients

For the avo pastry:
• 125 ml mashed avocado
• 330 ml cake flour, plus extra for dusting
• 5 ml baking powder
• 5 ml salt
• About 60 ml cold water

For the filling:
• 6 eggs
• 500 ml frozen peas, defrosted
• 125 ml feta, crumbled
• Salt and pepper, to taste

To finish:
• 1 firm ripe avocado, halved, stoned, and peeled
• Basil, a handful

Method

1. Blitz the mashed avocado until smooth.
2. Mix in the flour, baking powder, salt, and enough cold water to bring the dough together.
3. Dust a surface with flour and knead the dough until smooth.
4. Wrap and rest for 20 minutes.
5. Roll the dough into a circle about 5 mm thick.
6. Line a greased 23 cm quiche tin and trim the edges. Prick the base with a fork.
7. Add scrunched baking paper and baking weights, then chill for 10 minutes.
8. Heat the oven to 200°C. Bake the case for 10 minutes.
9. Remove the paper and weights and bake for 5 minutes more until lightly golden.
10. For the filling, blitz the eggs with 375 ml peas and 80 ml feta. Season with salt and pepper.
11. Pour into the tart case and bake for about 30 minutes until just set. Cool to room temperature.
12. For the avocado roses, place an avocado half cut side down and slice very thinly across the width.
13. Fan the slices into a line, then roll into a rose. Repeat with the other half.
14. Top the tart with avocado roses, remaining peas and feta, and basil.