1 and a 1/2 cups chickpea flour
1/2 teaspoon fine salt
1/4 cup extra virgin olive oil
1/2 cup ice-cold water
1 cup frozen peas
1 cucumber, seeded and diced
1 red capsicum, seeded and diced
1/2 red onion, finely sliced
2 green shallots, finely sliced
1/2 bunch dill, finely chopped
1/2 green chilli, finely chopped
1 tsp sirarcha seasoning
12 free-range eggs
40g unsalted butter, cold and finely chopped
sea salt flakes and freshly ground white pepper
Cos wedge salad, to serve
Preheat oven to 180°C fan-forced or 200°C conventional. Put chickpea flour and fine salt in bowl of food processor. Pulse several times. Add olive oil and cold water, then pulse until mixture comes together. Wrap in plastic wrap and chill for 1 hour.
On a clean, lightly floured bench, roll out pastry to 3mm thick. Cut into 4x15cm disks. Press discs into 10cm tartlet shells. Line with foil and baking weights, then bake for 20 minutes until golden. Cool.
Blanch peas in boiling water for 1 minute, then refresh under cold running water. Crush with a fork in a medium bowl. Mix it with cucumber, capsicum, onion, shallots, dill, chilli and sriracha seasoning.
Put eggs, cream and butter in a large bowl, season and whisk. Pour into a large non-stick pan set over low heat. Cook gently for 8-10 minutes, stirring regularly with a heatproof spatula, until just cooked. Spoon into pastry shells, then top with salsa. Serve with cos wedge salad.