English Pea and Ricotta Tart
Makes: 4 to 6 servings
  • 8-by-10-inch (20-by-25 cm) sheet frozen puff pastry, thawed in the refrigerator
  • 1⅓ cups (6 ½ oz/200 g) shelled peas
  • 1 cup (8 oz/250 g) whole-milk ricotta cheese, drained
  • 3 Tbsp finely chopped fresh mint, plus small leaves for garnish
  • 1 tsp minced lemon zest
  • Salt and freshly ground black pepper
  • ¼ cup (1/4 oz/7 g) fresh flat-leaf parsley leaves
  • 2 green onions, white and green parts, very thinly sliced on the diagonal
  • Fresh lemon juice for seasoning
  • Pea shoots for garnish (optional)
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the puff pastry on the prepared sheet and bake until puffed, 10–13 minutes. Remove from the oven, top with a sheet of parchment paper and another baking sheet, and bake until golden and crisp, 10–13 minutes. Remove the top baking sheet and parchment paper and let cool.
  2. Bring a pot of salted water to a boil. Add the peas and cook until tender, 2–3 minutes. Drain and rinse briefly under cold running water. Reserve 1⁄3 cup (11⁄2 oz/15 g) of the peas. In a food processor, process the remaining peas, the ricotta, and 1 Tbsp of the chopped mint to make a chunky purée. Stir in the lemon zest and season with salt and pepper.
  3. In a small bowl, combine the parsley, the remaining 2 Tbsp mint, the green onions, and the reserved peas. Season with salt and lemon juice. Spread the ricotta mixture evenly over the pastry and top with the parsley mixture. Garnish with mint leaves and with pea shoots, if desired. Cut into pieces and serve.
Recipe by Bakepedia at https://www.bakepedia.com/english-pea-and-ricotta-tart/