Pea and Ricotta Tart

Ingredients

• 1 sheet Puff pastry (or shortcrust pastry) (defrosted, about 250 g)
• 250 g Ricotta (fresh cheese, at room temperature)
• 3 units Eggs (large, at room temperature)
• 250 g Peas (fresh or frozen, thawed)
• 1 pinch Freshly ground black pepper (freshly ground)
• 1 pinch Fleur de sel (for seasoning)
• 1 pinch Grated nutmeg (to taste, grate just before serving)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 180 °C while you prepare the pastry and filling.

   Time: PT5M

   Temperature: 180°C

2. Prepare the pastry

   Roll out the puff pastry, place it in the tart pan, then prick the base with a fork. Lightly decorate the edges if desired.

   Time: PT5M

3. Season the ricotta

   Put the ricotta in a bowl, add a pinch of freshly ground black pepper and a pinch of fleur de sel. Mix lightly.

   Time: PT3M

4. Beat the eggs

   Crack the three eggs into a small bowl and beat them lightly with a fork until homogeneous.

   Time: PT2M

5. Incorporate the eggs into the ricotta

   Pour the beaten eggs over the seasoned ricotta and whisk until you obtain a smooth and creamy mixture.

   Time: PT3M

6. Add the peas

   Fold the peas (pre-cooked) into the mixture, stirring gently so as not to crush them.

   Time: PT2M

7. Pour the filling into the pan

   Spread the ricotta‑egg‑pea mixture evenly over the pastry in the pan and smooth the surface with the spatula.

   Time: PT3M

8. Sprinkle with nutmeg

   Grate a small pinch of fresh nutmeg over the top of the tart.

   Time: PT1M

9. Bake

   Place the tart in the oven and bake for 40 minutes at 180 °C, until the pastry is golden and the filling is set.

   Time: PT40M

   Temperature: 180°C

10. Rest and serve

    Remove the tart from the oven, let it rest for 5 minutes, then unmold and serve hot or warm, optionally accompanied by a small green salad.

    Time: PT5M

Nutrition Facts

Calories

365

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g