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Ricotta, pea and pesto tart

Ricotta, pea and pesto tart

Telegraph4 hours ago

One of the recipes from my first book, The Tinned Tomatoes Cookbook, that drew people in was the tomato, cheddar and pesto tart – it's incredibly simple to make and such a crowd-pleaser. This is a similar dish, though a completely different flavour and a much fresher vibe thanks to the peas and lemon.
Overview
Prep time
15 mins
Cook time
35 mins
Serves
4 to 6
Ingredients
1 x 320g packet ready-rolled puff pastry
150-200g frozen peas
250g ricotta
1 egg
Zest and juice of ½ lemon
4 tbsp Genovese basil pesto
Method
Step
Preheat the oven to 200C/180C fan/gas mark 6.
Step
Unroll 1 x 320g packet ready-rolled puff pastry and lay it on a non-stick baking tray. Score along each side of the pastry, around 3cm in from the edges, to create a border – take care not to cut all the way through the pastry. Prick inside the border all over with a fork.
Step
Bake in the hot oven for 10-15 minutes or until light golden brown and puffed up.
Step
While the pastry cooks, tip 150g peas into a heatproof bowl – if you'd like to scatter some whole peas over the top for decoration, use 200g. Pour freshly boiled water over the peas and leave for 2 minutes to defrost, and then drain.
Step
Put 150g of the peas, 175g of the ricotta, 1 egg, and the zest and juice of ½ lemon into a blender with a good pinch of salt and freshly ground black pepper.
Step
Pulse until combined and the peas have broken down a little – you can go as chunky as you like here.
Step
Remove the pastry from the oven and, using a spoon or fork, push down the puffed pastry inside the border to create a pastry case.
Step
Spread the pea and ricotta mixture over the centre of the pastry case – it's easier to start from the outside and work your way in. Return the tart to the hot oven for 8 minutes.

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