Narrated Food
Pea, Mint & Ricotta Tart
A light shortcrust tart filled with creamy ricotta, sweet peas, and fresh mint — pretty enough to serve guests.
Method
- 1Line a 23cm tart tin with pastry; blind bake at 190°C / 375°F for 10 min.
- 2Blend half the peas with mint and a splash of water.
- 3Mix ricotta, eggs, Parmesan, blended peas, lemon zest, salt, pepper, and nutmeg.
- 4Pour into tart case; scatter remaining whole peas.
- 5Bake 20 min until just set. Serve warm or at room temperature.
Why it might be useful today
A practical protein anchor when the day needs something more substantial.
This tart slices well into 6 portions and keeps 3 days — a versatile lunch that can be served warm or cold with a salad.
Keep nearby
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