Homemade Ricotta and Pea Tart

A tasty ricotta and pea tart with lemon and fresh herbs.

Course appetiser, Party food, Pies

Cuisine International

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 300kcal

Author Corina Blum

Ingredients

320 g puff pastry I used ready rolled
250 g ricotta
240 g peas I used defrosted but uncooked frozen peas
2 tablespoon chopped fresh basil
2 tablespoon chopped fresh mint
1 lemon juiced
¼ teaspoon Black pepper

Metric - US Customary

Instructions

Score a rectangle into the puff pastry to make a border about 2cm inside from the outside edge.
Bake in the oven at 200C for 10 minutes. Push the middle of the tart down and return to the oven for 5 minutes.
Put the ricotta, half the peas, half the basil, half the mint, the lemon juice and a little black pepper in the food processor. Blitz until fairly smooth.
Spread the ricotta mixture onto the tart.
Mix the remaining peas and herbs together. Scatter on top of the tart.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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