Photo: Ernest Porzi
English Pea & Ricotta Tart
10 ingredients
openrecipes
Each 1 lb. of whole English pea pods yields about 1 cup of shelled peas. Shell peas just before cooking them in order to keep them from drying out.
Estimated Nutrition (whole recipe, rough)
299
Calories
17g
Protein
11g
Fat
32g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Pea Shoots | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8-by-10-inch rectangle of frozen puff pastry, thawed in the refrigerator
- 1 1/3 cups shelled English peas
- 1 cup fresh whole-milk ricotta, drained
- 3 Tbs. finely chopped fresh mint, plus small whole leaves for garnish
- 1 tsp. minced lemon zest
- Salt and freshly ground pepper, to taste
- 1/4 cup fresh flat-leaf parsley leaves
- 2 green onions, trimmed and very thinly sliced on the diagonal
- Fresh lemon juice, to taste
- Pea shoots for garnish (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes