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Pea and Ricotta Tart

Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking

A light spring tart made with puff pastry, creamy ricotta, eggs and fresh peas. Perfect for a quick dinner or a lunch accompanied by a green salad.

EasyFrenchServes 4

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Source Video
27m
Prep
42m
Cook
10m
Cleanup
1h 19m
Total

Cost Breakdown

Total cost:$10.00
Per serving:$2.50

Critical Success Points

  • Incorporate the eggs into the ricotta until a smooth texture is achieved
  • Do not over‑handle the peas to avoid them disintegrating
  • Precise baking of 40 minutes at 180 °C for a crisp crust and set filling

Safety Warnings

  • Handle the hot oven with care
  • Use oven mitts to remove the pan from the oven
  • Raw eggs may contain bacteria; cook the tart thoroughly.

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