Ricotta and English pea Tart

Ricotta and Pea tart

Oct 14 2017


25 mn

Serves 6

My favorite thing to do on week-end is to experiment with new brunch recipes.... I have done a ricotta pea spread in the past but tweaked it a bit and spread it on a golden brown and crispy puff pastry sheet!!


  • 1 sheet of puff pastry (store bought, thawed)
  • 1 1/2 cup of cooked peas
  • 1 cup of ricotta cheese
  • 1 lemon zested and juiced
  • 2 tbsp of fresh mint leaves, chopped
  • 2 tbsp of fresh parsley, chopped
  • 1 tsp of salt and 1/2 tsp of pepper
  • Parmesan cheese to garnish ( optional but delicious)


Preheat the oven at 400F and place the puff pastry on  baking sheet and cook for 20-25 minutes or until golden brown and crispy. Halfway through add another baking tray on top, this way the puff pastry will stay flat.

Meanwhile combine 1 cup of the peas, the ricotta, the lemon zest and juice, 3/4 of the mint and the parsley, the salt and pepper in the food processor and pulse until smooth.

When the pastry is cooked take it out of the oven and leave it to cool for a few minutes.

Spread the ricotta pea mix on top the tart and garnish with the remaining peas. Sprinkle the rest of the mint and some more salt and pepper.

Grate some parmesan cheese all over and enjoy!!

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