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Pea and Ricotta Tart
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.
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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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