Name: English Pea and Ricotta Tart
Yield: Serves 4–6
Ingredients: 1⅓ cups (6½ oz/200 g) shelled peas; 2 green onions, white and green parts, very thinly sliced on the diagonal; 3 Tbsp finely chopped fresh mint, plus small leaves for garnish; Salt and freshly ground pepper; 1 cup (8 oz/250 g) whole-milk ricotta cheese, drained; 1 tsp minced lemon zest; ¼ cup (¼ oz/7 g) fresh flat-leaf parsley leaves; Pea shoots for garnish (optional); 8-by-10-inch (20-by-25-cm) sheet frozen puff pastry, thawed in the refrigerator; fresh lemon juice for seasoning

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

This delightfully delicate tart adds an elegant yet unfussy note to any brunch table. Search out fresh peas in their short season, late spring into summer.

Ingredients

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

Method

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