Pea, Tomato and Ricotta Tart
Serves: 6
Cost Cutting Eco Friendly Freezes Well
The most satisfying savoury tart
Ingredients:
250g ready-made shortcrust pastry, thawed100g Waitrose Ready Shelled Garden Peas
1 tbsp olive oil
1 bunch of spring onions, sliced
1 courgette, diced
250g ricotta
2 medium free-range eggs, beaten
3 tbsp semi-skimmed milk
8-10 essential cherry tomatoes, halved
4 tbsp grated vegetarian Parmesan-style cheese
method:
- Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly floured work surface to a circle shape, about 4mm thick. Then, use the pastry to line a 20cm deep loose-bottomed flan tin. Line with foil and fill dry beans and bake for 12-15 minutes. Remove the foil.
- While the case is cooking, cook the peas in a pan of boiling water for 2-3 minutes until just tender. Drain. Heat the oil and cook the spring onions and courgette for five minutes. Add the peas and stir together.
- Beat the ricotta with the eggs and milk, and season. Stir in the peas and onion mixture and use to fill the pastry case. Arrange the halved tomatoes around the edge. Scatter with the cheese and bake for 30-35 minutes until golden.
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