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Ricotta tarts with mint and three-pea salad
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With pre-prepared pastry sheets and a sublime ricotta filling, these tarts are the ideal party choice. The salad garnish of cooling mint, zesty lemon and delicately sweet peas, plucked freshly from their pods, adds plenty of flavour.
Serves: 6 (makes two tarts)
320g sheet all butter puff pastry
1 egg, lightly beaten, for glazing
300g sugar snap peas, trimmed
150g podded peas
1 tsp lemon zest
20g finely grated parmigiano reggiano
1 tbsp extra virgin olive oil
1 tbsp lemon juice
10g small mint leaves
20g pea shoots
1. Preheat the oven to 200°C, gas mark 6. Unroll the pastry and cut in 1⁄2 to make two sheets roughly 15cm x 23cm; lay both on a parchment-lined baking sheet. Using a sharp knife, score 1.5cm borders around the edges of the pastry sheets, taking care not to cut all the way through. Pierce the centres with a fork and brush lightly all over with the beaten egg. Bake for 15-20 minutes, until puffed up and golden. Set aside to cool, then gently press down the centres of each with a fork.
2. While the pastry is cooking, blanch the sugar snaps and peas in a pan of boiling water for 1-2 minutes. Drain and refresh in cold water until cool; cut the sugar snaps in half lengthways, pat dry on kitchen paper and set both aside.
3. Put the ricotta, lemon zest and parmesan in a large bowl. Season and mix well to combine. Spoon the ricotta mixture into the centres of the tart cases and smooth the top.
4. To make the salad, put the sugar snaps, peas, oil, lemon juice and mint in a bowl. Season and gently toss to combine. Top the tart with the salad, pea shoots and a sprinkle more salt just before serving.
Typical values per serving: