Spring Tart: Ricotta & Pea

If there are any adults still whining about how they still don't like peas, get over it already.

Have you ever had fresh spring peas straight from the pod?
I was fortunate enough to find fresh shucked spring peas and decided on this beautiful tart.

I mixed everything in the food processor for easy cleanup. Fresh ricotta, mint & basil from my garden and some eggs and you are almost there.

This puffs up like a souffle. In fact, I had some leftover puree, so I made some in individual ramekins, sans crust and they turned out gorgeous little souffles.

Feel free to use frozen puff pastry, or Clotilde's easy olive oil crust, which is a winner every time.



Spring Pea & Ricotta Tart:

1 pastry crust fitted in a tart pan w/ removable bottom

1 cup of fresh ricotta cheese
1 cup of fresh spring blanched peas, + 1 tbsp of peas for the top (you can use defrosted frozen peas instead)
3 eggs
handful of fresh mint leaves
handful of fresh basil leaves
zest of a lemon
salt & pepper
1/4 cup of grated Parmesan cheese

In a food processor, puree your peas (saving the tablespoon of peas for the top) then add the ricotta and whiz to combine.

Next add the herbs and eggs and the lemon zest. Pulse in the food processor a few seconds. The mixture will be light and fluffy.

Season with salt & pepper.

Add the grated Parmigiano Reggiano cheese to the bottom of the fitted pastry crust.



Pour the ricotta pea mixture into the prepared tart shell and spoon the reserved whole peas on top.



Bake in a 375F oven for about 35-40 minutes.



Let cool a few minutes before removing the tart ring.



Enjoy and eat your peas!

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