Headed to another cooking demo and immediately made the spring appetizer so easy and impressive. I liked this one for several reasons. It is easy, quick and does not require many ingredients. I like that it can bake in the oven while preparing the topping so there is no additional wait time like most tarts, flatbreads and pizzas. It is made a little easier by buying puff pastry already made. Lastly it is time to start thinking green as we approach St. Patty’s Day!
English Pea and Ricotta Tart
- thawed puff pastry
- 1 1/3 C english peas, blanched
- 1C ricotta, drained
- 3T Fresh chopped mint
- 2 green onions sliced
- fresh lemon juice
*Optional garnishes include parsley and pea shoots
Bake puff pastry at 400 degrees for 10-13min. Cover with additional parchment paper and baking sheet and bake additional 10-13 minutes.
Blend 1/2 peas with ricotta, lemon, salt and pepper, and 1/2 of the mint.
Spread ricotta over tart and sprinkle with onions and remaining herbs and peas.
Can be served immediately or at room temperature cut into bite size pieces.
Okay I could have done a better job presentationally but I was hungry. I just love that I can use ricotta in more ways than just lasagne. HAPPY SPRING…almost