Best Ricotta Tart with Spring Pea Recipe

This Spring Pea and Ricotta Tart with green vegetables and herbs may be the perfect spring starter. Use the lovely homemade butter-based crust or any ready-made crust. A spring vegetable explosion in every bite!

Ingredient

CRUST 2 teaspoons cold water 1 teaspoon cold cider vinegar 1 cup all-purpose flour 1/2 cup whole wheat flour 1/2 teaspoon salt 4 ounces 1 stick cold unsalted butter 4 ounces cold cream cheese FILLING 1 cup ricotta 1 egg 1 cup spinach 1/2 cup baby peas 1/4 cup grated Parmigiano Reggiano 10 mint leaves 1/4 cup chopped chives Kosher salt and freshly ground black pepper 1 Tablespoon butter cut up in small pieces

Direction

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1

CRUST Heat oven to 375 F. Mix water and vinegar in a small bowl. Mix flour and salt in another bowl.

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2

Cut butter and cream cheese into flour mixture with a pastry cutter or fingers until coarse crumbs with some larger pieces remain.

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3

Stir water mixture into dough slowly until it just comes together. Or, pulse ingredients in a food processor. Turn onto plastic wrap. Press dough into disk. Refrigerate 1 hour or overnight until firm.

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4

FILLING Wrap dough around your tart pan after rolling it. Push and shape dough up pan sides. Sheet pan it. Fork the tart bottom.

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5

Mix ricotta and egg in a medium bowl. Mix in steamed spinach, peas, Parmigiano Reggiano, mint, chives, ½ teaspoon salt, and 1 teaspoon black pepper.

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6

Put filling in tart shell and spread evenly. Put butter on tart. BAKE Put the tart pan on a foil-lined baking sheet.

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7

Bake the tart for 35–40 minutes until golden brown and filling set. At 30 minutes, check tart. The tart shell may brown too much, so cover it with foil for the rest of the baking time.

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8

Remove tart from pan after cooling or slice while warm. You could add mint sprigs before serving.

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also see

also see

Easy Marinated Zucchini Recipe