Easy peasy spring tart
|Serves||Cook time||Prep time||Total time|
32cmx26cm sheet of all butter puff pastry
1 cup ricotta, full fat please
1 lemon, zest only
1 tablespoon fresh mint, finely chopped plus extra for serving
Pinch of chilli flakes
½ cup Parmesan cheese, finely grated
2 zucchinis, thinly sliced
Drizzle of olive oil
½ cup fresh peas
Preheat your oven to 200°C
Line a baking tray with parchment paper. Roll your pastry on top. Fold the edges of the pastry in 1cm and then fold them over again. This creates a higher edge that will rise in the oven as the pastry cooks, creating a rectangular tart shell.
Using a fork, prick the middle of the tart all over to avoid it rising in the oven. Place in the oven and cook for 10-12 minutes or until the middle has started to golden and the edges have risen. Don’t worry too much if the middle has risen slightly; just carefully prick with a fork to allow the pastry to deflate.
In a bowl, combine the ricotta, lemon zest, finely chopped mint, egg, chilli flakes and Parmesan cheese.
Fill the middle of the tart with your ricotta mix. Lay your thinly sliced zucchini’s over the top making sure they overlap, gently pressing them into the ricotta mix. Drizzle over olive oil and season with salt flakes.
Return to the oven and cook for 15-20 minutes or until the pastry is golden brown and zucchinis are cooked. If you notice that your pastry is getting to brown, whilst your zucchini still needs a bit longer, carefully cover the pastry with foil to protect it from the heat.
Meanwhile, blanch your fresh peas in boiling water for 30 seconds and refresh under cold water. If you are using frozen peas, let them sit in a bowl of cold water for 5 minutes to defrost. Drain peas and put aside.
When the tart is cooked, remove from the oven and decorate with peas. Garnish with mint leaves. Serve immediately.