Olive Magazine

Baked ricotta tart with spring veg, mint and peashoots

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

An easy vegetarian tart filled with spring veg such as asparagus, peas, spring onion and pea shoots. A block of puff pastry makes this quick to assemble.

  • Vegetarian
Nutrition:
NutrientUnit
kcal764
fat48.8g
carbs55.6g
fibre5.2g
protein26.5g
salt1.5g
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Ingredients

  • 500g puff pastry
  • 200g ricotta, drained in a sieve for 1 hour
  • 1 large egg, beaten
  • (or veggie alternative) 75g parmesan, finely grated
  • from 3 sprigs thyme leaves
  • 200g peas, blanched
  • 1 bunch asparagus, blanched
  • 2 spring onions, shredded
  • a handful pea shoots
  • a few picked leaves mint

DRESSING

  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 2 tbsp olive oil

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out to a rectangle approximately 18 x 32 cm and mark a border 1 cm in from the edge. Lightly glaze the border with some of the beaten egg. Beat the ricotta with the rest of the egg then stir in the parmesan and thyme and season. Bake the tart base for 10 minutes then take out the oven, gently push the middle of the pastry down and spread over the filling. Cook for another 15 minutes until pale golden.

  • STEP 2

    Take the tart from the oven and cool for 10 minutes. Whisk the dressing ingredients together, then toss the veg with the dressing and mint, scatter over the tart and finish with the pea shoots.

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