English Pea & Ricotta Tart

Name: English Pea & Ricotta Tart
Ingredients: Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 3 tbsp finely chopped fresh mint, plus small leaves for garnish; 1 tsp minced lemon zest; Fresh lemon juice to taste; Pea shoots for garnish (optional); ¼ cup (15 g) fresh flat-leaf parsley leaves; 2 green onions, white and green parts, very thinly sliced on the diagonal; One 8-by-10-inch (20-by-25-cm) sheet frozen puff pastry, thawed in the refrigerator; 1⅓ cups (185 g) shelled peas; 1 cup (225 g) whole-milk ricotta cheese, drained

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

This delightful tart showcases the best of springtime produce. A delicate base of crisp puff pastry is spread with a pea and ricotta puree flavored with mint and lemon zest. Whole peas, pea shoots, mint, and green onions top the tart and give it another layer of texture. Sliced, blanched asparagus would be a great addition as well.

Ingredients

One 8-by-10-inch (20-by-25-cm) sheet frozen puff pastry, thawed in the refrigerator
1⅓ cups (

Breakfast
Pie
Brunch
Vegetarian
Spring

Method

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the puff pastry on the prepared baking sheet and bake until puffed, 10–13 m