Pea and Ricotta Tart

Pea Tart

This recipe is adapted from Williams-Sonoma Cooking from the Farmers’ Market by Tasha DeSerio & Jodi Liano


  • 1 sheet frozen puff pastry, thawed in refrigerator
  • 1 1/3 cups shelled English peas (or frozen petite peas)
  • 1 cup fresh whole-milk ricotta, drained
  • 3 Tbs finely chopped fresh mint
  • 1 tsp. minced lemon zest
  • Salt nad freshly ground black pepper to taste
  • 1/4 cup fresh flat-leaf parsley leaves
  • 2 green onions, trimmed and very thinly sliced on the diagonal
  • Fresh lemon juice, to taste
  • Pea Shoots for garnish (optional)
  • Finishing salt (optional)

Preheat oven to 400 degrees.

Unfold puff pastry and use inverted small individual tart pans to cut dough in shape of the the pans. Place cut dough into tart pan and place in oven for approx 9 minutes until puffed. Once puffed, place an empty tart pan on top of dough. This will stop the dough from continuing to rise. Cook for an additional 10 minutes until brown. Remove from oven and pace on rack to cool. Use a fork to pierce around the edge of the top (similar to cutting an English muffin open) so you can remove the top and create a cavity so that the the filling can rest in. This will yield 6 individual tart shells.

Meanwhile, bring a pot of salted water to a boil over high heat. Add the pees and cook until tender 2 to 3 minutes. Darin and rinse briefly under cold running water. (NOTE: If you use frozen peas, you can skip this step. Just thaw the peas before using). Reserve 1/3 cup of the peas. In a food processor (or blender) combine the remaining peas, ricotta, 1 Tbs of mint, and process until chunky puree. Stir in lemon zest, 1 Tbs parsley and season with salt and pepper.

In small bowl, combine the remaining parsley, mint, green onions and reserved peas/. Season with salt, lemon juice and olive oil. Spread the ricotta mixture evenly into the puff pastry and top with pea and parsley mixture.

If using pea shoots, toss in small bowl with olive oil, salt and pepper and use as garnish./

To do this as an appetizer, you can make the pastry shell in a mini muffin pan or use store bought phyllo cups.


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