Hey there, friend! So, I’ve been on a bit of a tart kick lately. I mean, who knew a humble tart could bring such joy? I remember the first time I made this Spring Pea and Ricotta Tart, I was skeptical. Peas and ricotta? It sounded like a strange combo, but wow—I was wrong. My family devours this faster than you can say « peas and cheese! »
Why You’ll Love This Tart
I make this whenever I need a little pick-me-up or when unexpected guests are dropping by (because it looks way fancier than it actually is). My kids love it because it involves cheese—need I say more? And honestly, I love it because it’s surprisingly easy to make, even if it looks like I spent hours in the kitchen. Seriously, who has time for that?
What You’ll Need
- 1 sheet puff pastry (you can use store-bought—I won’t tell!)
- 1 cup ricotta cheese (my grandma swore by the fresh stuff, but I often grab whatever’s on sale)
- 1 cup fresh or frozen peas (I’ve used canned in a pinch, just drain them well)
- 1 egg, beaten
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste (a pinch here, a dash there)
- Zest of 1 lemon (optional, but gives it that zing!)
Let’s Get Cooking!
- Preheat your oven to 400°F (or about 200°C if you’re across the pond).
- Roll out your puff pastry on a floured surface (or use parchment paper, saves on clean up!) and pop it onto a baking sheet.
- In a bowl, mix ricotta, egg, parmesan, salt, and pepper. Add in lemon zest if you’re feeling zesty.
- Spread the ricotta mix over the pastry, leaving a border around the edges. It’s like painting but tastier!
- Scatter the peas on top. I tend to sneak a few peas here—they’re like candy.
- Bake for 20-25 minutes or until the pastry is golden and puffy. Don’t worry if it looks a bit weird halfway through; it’s all part of the magic.
Cook’s Notes
Here’s a little secret: if you find your pastry isn’t puffing up as much as you’d like, try pre-baking it for 5 minutes before adding the toppings. I learned that the hard way!
Variations I’ve Tried
Once, I added bacon bits—because who doesn’t love bacon? But, I wouldn’t recommend using red onions…that was a bit of a disaster taste-wise.
Equipment Talk
Don’t have a rolling pin? A wine bottle works wonders. Just make sure it’s empty first—no need to waste good wine!
How to Store
In theory, you could store leftovers in the fridge for up to two days. But honestly, in my house, it never lasts more than a day!
Serving Ideas
I like serving this with a simple arugula salad. Adds a nice peppery contrast. Plus, it makes me feel healthy. Or pair it with a glass of chilled white wine—perfection!
Pro Tips from My Experience
Don’t rush the oven preheat. I once tossed it in early and ended up with a soggy bottom—no one needs that!
FAQ
Can I make this ahead of time? Sure thing! Just prep the ricotta mixture and keep it in the fridge. Assemble when you’re ready to bake.
Can I freeze the tart? You can, but fresh is best. If you do freeze it, reheat in the oven to crisp it up again.
What if I don’t have parmesan? No worries, swap it with any hard cheese you like. I’ve used Pecorino and it was delish!