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Pea, Mozzarella and Lemon Tart

1 hour

6

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Pudding
Sunset Dinner

Introduction

A perfect dish for vegetarians on a Summer day in fact everyone enjoys this tart!

Oven temperature

200°c/180°c Fan – 400°f – Reg 6

Steps

Preparation

  1. Defrost peas

  2. Strain excess liquid from ricotta

  3. Tear mozzarella into bits

  4. Grate zest from lemon

  5. Chop mint

Instructions

  1. Dust surface with plain flour and roll the pastry into a rectangle. Put it on a floured baking tray and lay a piece of baking paper on top to stop the pastry raising too much.

  2. Cook for 20 minutes until fully cooked, if too puffy gently press down to flatten it

  3. Put most of the peas, garlic cloves and 1 tab of water into a blender and whizz until all ingredient incorporated to a rough paste.

  4. Mix egg with ricotta cheese and add to the pea paste lightly you want to still white sections.

  5. Season well and spread over the pastry.

  6. Scatter the peas and torn mozzarella over the top, season again and bake for approx. 15 minutes until everything is just turning brown.

  7. Take out the oven add lemon zest and chopped mint and serve immediately.

Cooks tips

If you bake the case and prepare all the ingredients in advance this is tart can be made and served in 20 minutes.

Serve with

simple salad niçoise.

Wine pairing

7 Springs Rosé

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Vegetarian information
Sunset Dinner

Ingredients


Oven temp: -  

Serves – 6

Cooking & prep time: 1 hr

Ingredients

320g Puff pastry pack

1 tab plain flour

200g frozen peas

2 garlic cloves

250g ricotta

1 egg

200g mozzarella

1 lemon

Fresh mint

Intro – 

Preparation

Defrost peas

Strain excess liquid from ricotta

Tear mozzarella into bits

Grate zest from lemon

Chop mint

Instructions

Dust the surface with plain flour and roll the pastry into a rectangle. Put it on a floured baking tray and lay a piece of baking paper on top to stop the pastry from raising too much.

Cook for 20 minutes until fully cooked, if too puffy gently press down to flatten it

Put most of the peas, garlic cloves, and 1 tab of water into a blender and whizz until all ingredients are incorporated into a rough paste.

Mix egg with ricotta cheese and add to the pea paste lightly if you want to still white sections.

Season well and spread over the pastry.

Scatter the peas and torn mozzarella over the top, season again, and bake for approx. 15 minutes until everything is just turning brown.

Take out the oven add lemon zest and chopped mint and serve immediately.




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