Pea and Ricotta Tart
Pea and Ricotta Tart is a easy French recipe that serves 4. 365 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking on YouTube.
Prep: 24 min | Cook: 40 min | Total: 1 hr 19 min
Cost: $10.00 total, $2.50 per serving
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
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
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
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
Beat the eggs
Crack the three eggs into a small bowl and beat them lightly with a fork until homogeneous.
Time: PT2M
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
Add the peas
Fold the peas (pre-cooked) into the mixture, stirring gently so as not to crush them.
Time: PT2M
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
Sprinkle with nutmeg
Grate a small pinch of fresh nutmeg over the top of the tart.
Time: PT1M
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
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
Dietary info: vegetarian, contains gluten, contains dairy, low-calorie
Allergens: milk, eggs, gluten
Ingredient Substitutions
- Instead of Puff pastry (or shortcrust pastry): shortcrust pastry, sweet pastry
- Instead of Ricotta: quark, cottage cheese
- Instead of Eggs: egg substitute (3 × 45 ml)
- Instead of Peas: canned peas, edamame
- Instead of Freshly ground black pepper: white pepper
- Instead of Fleur de sel: sea salt
- Instead of Grated nutmeg: nutmeg powder
Equipment Needed
- Oven
- Tart pan (about 24 cm)
- Fork
- Bowl
- Whisk or fork for beating eggs
- Silicone spatula
- Nutmeg grater (optional)
- Knife
- Cutting board
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- A drizzle of olive oil on top before baking gives a nice shine.
- Lightly sprinkle grated parmesan for a richer version.
Troubleshooting
The pastry is soggy after baking
Blind‑bake the crust for 10 minutes before adding the filling or add a thin layer of almond flour under the pastry.
The filling is too liquid
Ensure the eggs are fully incorporated and let the mixture rest for 5 minutes before baking so it thickens.
The peas are too soft
Use fresh peas or blanch frozen peas for 2 minutes before adding.
Storage
Refrigerator: Store the tart in an airtight container for 2 to 3 days.
Freezer: Wrap individually and freeze up to 1 month. Thaw in the refrigerator before reheating.
Room temperature: Can remain at room temperature for up to 2 hours after baking.
Make-Ahead Tips
- Prepare the ricotta‑egg‑pea mixture the day before and keep it refrigerated; the tart can be baked the same day.
- The pastry can be pre‑baked blind for 10 minutes to guarantee a crisp base before adding the filling.
Last updated: August 21, 2026
