New
Autumn
Main
Saffron Roasted Cauliflower
with whipped feta & pomegranate
1h 15m·Easy·Serves 4
4.9
VegetarianGluten-Free
SpringMainNew
Spring Pea & Ricotta Tart
with mint oil & lemon
When the first peas arrive in spring, this tart is the first thing I make. A buttery, short pastry shell holds a silky ricotta filling flecked with fresh mint, topped with sweet peas that burst in the mouth. Pure, clean flavours celebrating the season.
45 minPrep Time
40 minCook Time
1h 25mTotal
6Serves
MediumDifficulty
April 2024Published
Ingredients
Serves 6
200gplain flour
100gcold butter, cubed
1egg yolk
2–3 tbspice cold water
500gfresh ricotta
3eggs
100mldouble cream
300gfresh or frozen peas, blanched
1lemon, zested
handfulfresh mint
4 tbspextra-virgin olive oil
Vegetarian
Method
1
Make the pastry: pulse flour, butter and a pinch of salt until it resembles breadcrumbs. Add the egg yolk and just enough water to bring it together. Wrap and chill for 30 minutes.
2
Roll out and line a 23cm loose-bottomed tart tin. Blind bake at 190°C for 15 minutes, remove beans and bake a further 8 minutes until golden.
3
Whisk ricotta, eggs, cream and lemon zest until smooth. Season well. Stir in half the peas.
4
Pour into the tart case and bake for 25–30 minutes until just set with a slight wobble. Cool in the tin.
5
Blitz the mint with olive oil and a pinch of salt to make a vivid green oil. Serve the tart scattered with remaining peas and drizzled with mint oil.
Recipe by Marta Henriksen · Published April 2024
