- Ricotta, Pea & Pesto Tart.jpg (57 KiB) Viewed 458 times
Takes: 50 minutes
Serves: 4 - 6
No nutritional information available.
Ingredients
- 320g packet ready-rolled puff pastry
- 150g - 200g frozen peas
- 250g ricotta
- 1 egg
- Zest and juice of ½ lemon
- 4 tbsp basil pesto
- Salt and freshly ground black pepper
Method
1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
2. Unroll the puff pastry sheet and lay it on a nonstick baking tray. Score along each side of the pastry, around 3cm in from the edges, to create a border – do not cut all the way through. Prick inside the border all over with a fork. Bake for 10 - 15 minutes or until light golden brown and puffed up.
3. Tip the peas into a heatproof bowl – pour over boiled water and leave for 2 minutes to defrost, then drain.
4. Put 150g of the peas, 175g of the ricotta, the egg, lemon zest and juice into a blender with a good pinch of salt and freshly ground black pepper. Pulse until combined and the peas have broken down a little – you can go as chunky as you like here.
5. Remove the pastry from the oven and, using a spoon or fork, push down the puffed pastry inside the border to create a pastry case. Spread the pea and ricotta mixture over the centre of the pastry – it is easier to start from the outside and work your way in. Return to the oven for 8 minutes, then remove and dot over the remaining ricotta, scatter over the remaining whole peas, if using, and spoon dollops of the pesto on top.
6. Bake for 10 - 15 minutes or until the ricotta has turned a golden colour and the pastry is golden and cooked through.
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