Food, Fun, NYC, recipe, savory

Easiest Spring Pea Puff

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
  • salt/pepper
  • 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.

IMG_0022 IMG_0023


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




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