Samuel Goldsmith

Ricotta, Pea and Pesto Tart

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
The Frozen Peas Cookbook: 100 Everyday Recipes for the Most Versatile Ingredient in Your Freezer
The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

  • About

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.

Ingredients

  • 1 × 320-g (11-oz) packet ready-rolled puff pastry
  • 150–200 g (5½–7

Method

Preheat the oven to 200°C/180°C fan/390°F/gas 6.

Unroll the puff pastry sheet and lay it on a non-stick baking tray. Score along each side of the pastry, around 3 cm