This tart has everything – it’s ridiculously pretty, it’s packed full of flavour and it’s incredibly easy to make. It’s the Victoria Beckham of the tart world…if you will. Except my pea tart doesn’t have a ridiculously good looking husband.
To make this tart even easier for you, I’ve just used a ready made pastry shell. Gasp. Shock. Horror. All right, all right, don’t get your knickers in a twist. Yes, occasionally if I’m in a hurry I will use store bought pastry cases, not for a job, but if I’m cooking for friends and I’m short on time. We don’t all have limitless time to spend in the kitchen and I wouldn’t want the thought of having to make your own pastry put you off this gorgeous tart. If you can’t find a tart shell, you could easily use ready made short crust pastry or even…make your own and show us all up!
If you are lucky enough to find fresh peas, use them you lucky duck! If not, I just use frozen peas that I have left to defrost until they are soft. Am I the only one who loves nibbling on frozen peas? They are so good!
To make one approx. 8 inch tart:
- 1 x 250g tub of ricotta
- 1 x cup (250g) of defrosted peas + 100g for garnish
- handful mint
- handful basil
- 1 lemon zest
- salt and pepper
- ¼ cup of grated parmesan
- 3 eggs
- 100g defrosted peas
- pea leaves/rocket
- 2 sliced spring onions
- creme fraiche loosened with lemon juice and seasoned with salt and pepper to drizzle over
- edible flowers (optional)
- First preheat your oven to 190C.
- Now, this is a pretty tricky recipe so pay attention (cough cough). Unwrap your pastry case.
- Put everything for the tart, except the grated parmesan into a food processor and blitz until its thick and creamy.
- Now sprinkle the parmesan into the pastry case and then pour into your pastry case. Level it out and pop it in the oven for 35 - 40 mins until it is firm to the touch but not browned on the top.
- Leave to cool for 5 mins before slicing.
- Note: This can be made ahead of time and then just warmed through in the oven for 10 mins before serving - so perfect for a dinner party or a lovely lunch party!
- (If you are using pastry you have made your self, be sure to blind bake the pastry before putting you tart filling in...otherwise you will be sure to get a soggy bottom!)
- To serve, mix the peas you left aside earlier with the sliced spring onion, season with salt and pepper and a drizzle of olive oil. Place a slice on each persons plate and then garnish with leaves of your choice, topped with a scattering of the peas and followed by a drizzle of creme fraiche! Ta dah! Pure loveliness on a plate!