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!
Pea and Ricotta Tart
Ingredients:
320 g puff pastry
flour (for dusting)
lemon
3 cloves of garlic
200 g frozen peas (defrosted)
250 g ricotta
1 egg
200 g fresh mozzarella
spring onions
salt and pepper
Instructions:
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.
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.
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.
I can never have too much ricotta! What’s your favourite savoury tart?
