Baked Ricotta Tart Recipe With Spring Veg

Baked ricotta tart with spring veg, mint and peashoots

  • serves 4
  • Easy

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.



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


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


  • 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.

Nutritional Information

  • Kcals 764
  • Fat 48.8g
  • Carbs 55.6g
  • Fibre 5.2g
  • Protein 26.5g
  • Salt 1.5g