Pea and Ricotta “Tart”

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I put tart in quotes here because I didn’t have any puff pastry available to make the actual tart, so we served this on matzo. The one thing we always have is leftover Passover matzo. It was still really good, and the best part was that I had a bit of the ricotta spread left over that I used a couple of days later as a pasta sauce that was crazy delicious.

Here’s what you’ll need:

8-by-10-inch rectangle of puff pastry (thawed)

1 1/3 cups peas (shoot for fresh peas over frozen if possible)

1 cup fresh whole-milk ricotta, drained (I used part-skim ricotta and that worked just fine)

3 Tbsp chopped fresh mint, plus a few small leaves left whole for garnish

1 tsp minced lemon zest

Salt

Ground pepper

1/4 cup fresh flat-leaf parsley leaves

2 green onions, trimmed and sliced very thinly on a diagonal

Lemon juice

Pea shoots for garnish (I didn’t have these)

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If you are going the classic tart route, you’ll first want to cook your puff pastry. Heat the oven to 400 and place the pastry on a baking sheet lined with parchment paper. Bake until puffed, about 10-13 minutes. Then remove from the oven, top it with a sheet of parchment paper and place another baking sheet on top. Bake until golden and crisp, about another 10-13 minutes. Remove the top baking sheet and parchment paper and let the pastry cool.

While that’s baking, cook the peas. Bring a pot of water to a boil, add the peas and cook until tender, about 2-3 minutes. Drain and rinse under cold water. Set aside 1/3 cup of the peas. Add the remaining peas to a food processor, along with the ricotta, 1 Tbsp of the mint and process until you get a chunky purée. Then stir in the lemon zest and season with salt and pepper.

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In a bowl, combine the remaining mint with the parsley, green onions and the 1/3 cup of peas. Season with salt and lemon juice to your taste. Then spread the ricotta mixture over the pastry and top it with the parsley/mint mixture. Add the whole mint leaves and pea shoots as garnish. Cut the pastry into pieces and serve immediately.

It’s very light and refreshing. It would be perfect for an afternoon tea party, if only people still had those.

~C.

Pea & Ricotta Tart

Ingredients

8-by-10-inch rectangle of puff pastry (thawed)

1 1/3 cups peas 

1 cup fresh whole-milk ricotta, drained 

3 Tbsp chopped fresh mint, plus a few small leaves left whole for garnish

1 tsp minced lemon zest

Salt

Ground pepper

1/4 cup fresh flat-leaf parsley leaves

2 green onions, trimmed and sliced very thinly on a diagonal 

Lemon juice

Pea shoots for garnish (optional)

Preparation

Preheat oven to 400. 

Place the pastry on a baking sheet lined with parchment paper. Bake until puffed, about 10-13 minutes.

Remove from the oven, top it with a sheet of parchment paper and place another baking sheet on top.

Bake until golden and crisp, about another 10-13 minutes.

Remove the top baking sheet and parchment paper and let the pastry cool. 

Bring a pot of water to a boil, add the peas and cook until tender, about 2-3 minutes.

Drain and rinse under cold water.

Set aside 1/3 cup of the peas.

Add the remaining peas to a food processor, along with the ricotta, 1 Tbsp of the mint and process until you get a chunky purée.

Stir in the lemon zest and season with salt and pepper. 

In a bowl, combine the remaining mint with the parsley, green onions and the 1/3 cup of peas.

Season with salt and lemon juice to your taste.

Spread the ricotta mixture over the pastry and top it with the parsley/mint mixture.

Add the whole mint leaves and pea shoots as garnish.

Cut the pastry into pieces and serve immediately. 

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