Name: Baked ricotta tart with spring veg, mint and peashoots
Total time: 30 min
Yield: Serves 4
Cuisine: British
Ingredients: 500g puff pastry; 200g ricotta, drained in a sieve for 1 hour; 1 large egg, beaten; (or veggie alternative) 75g parmesan, finely grated; from 3 sprigs thyme leaves; 200g peas, blanched; 1 bunch asparagus, blanched; 2 spring onions, shredded; a handful pea shoots; a few picked leaves mint; 1 tbsp honey; 1 tbsp lemon juice; 2 tbsp olive oil

Baked Ricotta Tart Recipe With Spring Veg

500g puff pastry
200g ricotta
drained in a sieve for 1 hour
1 large egg
beaten
(or veggie alternative) 75g parmesan
finely grated
from 3 sprigs thyme leaves
200g peas
blanched
1 bunch asparagus
blanched
2 spring onions
shredded
a handful pea shoots
a few picked leaves mint

DRESSING

1 tbsp honey
1 tbsp lemon juice
2 tbsp olive oil

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out to a rectangle approximately 18 x 32 cm and mark a border 1 cm in from the edge. Lightly glaze the border with some of the beaten egg. Beat the ricotta with the rest of the egg then stir in the parmesan and thyme and season. Bake the tart base for 10 minutes then take out the oven, gently push the middle of the pastry down and spread over the filling. Cook for another 15 minutes until pale golden.
step 2
Take the tart from the oven and cool for 10 minutes. Whisk the dressing ingredients together, then toss the veg with the dressing and mint, scatter over the tart and finish with the pea shoots.