Recipes Savoury Recipes Vegetarian

Recipes || Pea and Ricotta Tart

I realised amongst all the chaos that was both wedding prep and the busiest time of year for work, I hadn’t put up a recipe post in ages. I was truly saddened by that as recipe posts were one of the reasons that I originally started blogging. So today I want to bring you a recipe for a quick and simple Pea and Ricotta Tart that is full of summer goodness! 

top view of tart

Pea and Ricotta Tart
Serves 5
Print
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
3205 calories
225 g
472 g
205 g
119 g
80 g
1221 g
2723 g
19 g
0 g
113 g
Nutrition Facts
Serving Size
1221g
Servings
5
Amount Per Serving
Calories 3205
Calories from Fat 1832
% Daily Value *
Total Fat 205g
316%
Saturated Fat 80g
399%
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 93g
Cholesterol 472mg
157%
Sodium 2723mg
113%
Total Carbohydrates 225g
75%
Dietary Fiber 20g
79%
Sugars 19g
Protein 119g
Vitamin A
158%
Vitamin C
147%
Calcium
175%
Iron
92%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 320 g puff pastry
  2. flour (for dusting)
  3. lemon
  4. 3 cloves of garlic
  5. 200 g frozen peas (defrosted)
  6. 250 g ricotta
  7. 1 egg
  8. 200 g fresh mozzarella
  9. spring onions
  10. salt and pepper
Instructions
  1. Preheat the oven to 200 C. Roll out your pastry into a thin rectangle. Place on a lined pan. Dust flour on the bottom of another pan and place that pan on top of the pastry to serve as a weight so that it doesn't puff up too much. Bake for 20 minutes, then set the pastry aside to cool.
  2. Puree 2 tablespoons of lemon juice, half a teaspoon of water, the 3 garlic cloves and 3/4ths of the peas into a pea puree. (Should be about the thickness of a nice pesto). In a bowl, strain as much of the excess water away from the ricotta. Beat in the egg into the ricotta. Salt and pepper to taste. Very loosely mix the pea mixture into your ricotta mixture. Spread the ricotta mixture over your pastry.
  3. Top with the torn mozzarella, chopped spring onions, remaining peas and zest of one lemon. Return the pastry to the oven for a further 10 minutes or until the mozzarella is starting to become gently browned.
beta
calories
3205
fat
205g
protein
119g
carbs
225g
more
Rhyme & Ribbons http://rhymeandribbons.com/
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I can never have too much ricotta! What’s your favourite savoury tart? 

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