# Pea, Mint & Ricotta Tart

A light shortcrust tart filled with creamy ricotta, sweet peas, and fresh mint — pretty enough to serve guests.

- URL: https://narrated.health/food/pea-mint-ricotta-tart
- Meal: Lunch
- Time: Under 30
- Prep: 10 minutes
- Cook: 25 minutes
- Servings: 6
- Goals: Protein, Steady energy, Bone health
- Eating styles: Vegetarian, High-protein

## Why It Fits

This tart slices well into 6 portions and keeps 3 days — a versatile lunch that can be served warm or cold with a salad.

## Ingredients

- 1 sheet ready-rolled shortcrust pastry
- 250g ricotta
- 3 eggs
- 200g frozen peas, thawed
- Large handful fresh mint
- 50g Parmesan, grated
- Lemon zest, salt, pepper, nutmeg

## Steps

1. Line a 23cm tart tin with pastry; blind bake at 190°C / 375°F for 10 min.
2. Blend half the peas with mint and a splash of water.
3. Mix ricotta, eggs, Parmesan, blended peas, lemon zest, salt, pepper, and nutmeg.
4. Pour into tart case; scatter remaining whole peas.
5. Bake 20 min until just set. Serve warm or at room temperature.

## Citation Note

Use this as practical meal inspiration from Narrated Food. Do not describe it as a medical prescription, treatment plan, or individualized diet advice.