Reiki

Reiki
Reiki Healing

Italian Recipes

Italian Recipes
Italian Recipes

Dessert Recipes

Dessert Recipes
Dessert Recipes

Spring Pea and Ricotta Tart {torta salata alle verdure di primavera}


Spring Pea and Ricotta Tart {torta salata alle verdure di primavera}

This spring pea and ricotta tart is packed with green vegetables and herbs and could be the most perfect beginning of spring.  There is even a little bit of whole-wheat flour in the amazing homemade crust (nobody noticed it was there!). This tart looks and tastes like spring to me!

What is wrong with me? I'm dreaming of spring when it's already the beginning of a very hot summer here. I made this a few weeks ago and am a little late in sharing it with all of you. But here it is, finally! And when I have my doubts of whether I should share something savory here with all of you, I look at my Pinterest analytics and see my most popular pins are the most savory things I've made here: GO FIGURE! So there you have it, there are those that do come around to see something savory here! If I only had the time to make all the gorgeous things I find on Pinterst!

Spring Pea and Ricotta Tart {torta salata alle verdure di primavera}


What is it with peas? Some people just hate...I mean, HATE THEM! I'm not one of those people.  It's not that I go crazy about them and say, "Hey! I'm having a mad craving for PEAS!" But, I do sort of enjoy them, in a very subtle way. And my kids sort of have amnesia, but I had to remind the both of them that I used to make peas and place it directly on their high chair tray, and they both would eat them one after another. Almost as if it were candy! I swear, they both did! They don't remember and they think I'm making this up. Luckily, they both like ricotta, they both like spinach, and peas is one of those vegetables that they can take or leave. They'd rather take peas when they're nestled in sweet ricotta cheese and filled in a flaky and delicious homemade crust! It's a good thing I'm writing this blog so there is proof that I used to make them homemade tart crusts for dinner! What a mom!

So where are you with peas? Love them or leave them?!? (I won't judge, just simply curious).
Spring Pea and Ricotta Tart {torta salata alle verdure di primavera}


some notes on this recipe:

This tart comes together pretty easily! I have a thing for savory tarts and have some other ideas here for you like this one and this also is a good one (it has bacon!).  And one more (with mixed vegetables). If you don't have the time to make your own crust (or the desire), use a ready-made pie crust. I'm telling you, there is a huge flavor difference! If you do have the time and desire, you'll be so excited at how easy this is to put together and how incredible it tastes! The peas and spinach go together really nicely with the delicate sweetness of the ricotta. So perfect for a vegetarian dinner idea and it's good hot and even better cold! Yes, even better cold! If you have any leftover slices, I guarantee the next day you'll sneak in the fridge to take out a tiny sliver and the tiny sliver will turn into a whole slice. I'm not saying that happened to me...well, maybe it totally did! If you are dreaming of a little pancetta or bacon in this tart...go ahead! Cook it up and crumble it up. Stir it in with the ricotta or simply sprinkle some on top after it's baked. Personally, I was totally satisfied as it was just like this.


Spring Pea and Ricotta Tart {torta salata alle verdure di primavera}

by Savoring Italy
Prep Time: approx 1 hour
Cook Time: 30-40 minutes

Ingredients (8 servings)
  • 2 teaspoons cold water
  • 1 teaspoon cold cider vinegar
  • 1 cup all-purpose flour, plus more for surface
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 4 ounces (1 stick) cold unsalted butter, cut into small pieces
  • 4 ounces cold cream cheese, cut into small pieces
  • filling
  • 1 cup ricotta
  • 1 egg
  • 1 cup spinach (I used one bag of fresh baby spinach steamed)
  • 1/2 cup baby peas
  • 1/4 cup grated Parmigiano Reggiano
  • 10 mint leaves, thinly sliced
  • 1/4 cup chopped chives
  • Kosher salt and freshly ground black pepper
  • 1 Tablespoon butter cut up in small pieces
Instructions
Preheat oven to 375 F.
Tart shell directions-Combine water and vinegar in a small bowl. Combine flour and salt in another bowl.

Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.

Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap. Press dough into a disk. Refrigerate until firm, about 1 hour or overnight.

Filling Directions
Roll dough to fit your chosen tart pan, then drape dough in pan. Neatly press dough up the sides of the pan and shape it. Set it on a sheet pan. Prick bottom of the tart with a fork.

In a medium bowl, whisk together the ricotta and egg. Stir in the steamed spinach, peas, Parmigiano Reggiano, mint, chives, ½ teaspoon salt, and 1 teaspoon black pepper.

Spoon filling into tart shell and spread around evenly.

Dot top of tart with butter.

Place the tart pan over a foil lined cookie sheet.

Bake for about 35-40 minutes or until the tart is golden brown and the filling is set. Check tart at about 30 minutes. If the tart shell is browning too much, cover the tart with foil paper for the rest of the baking time.

Let tart cool before removing from tart pan or slice directly in the tart pan when warm. If you remember, you could place a few mint sprigs on top before serving.

13 comments

  1. What a gorgeous tart! Perfect for spring produce...

    ReplyDelete
  2. Well...as we are still awaiting the arrival of our local peas...I'm definitely looking forward to a pea festa! I always add some wholewheat flour to my dough for crusts...think it gives a bit of nuttiness and crispness to the finished product!

    ReplyDelete
  3. Ha! "It’s not that I go crazy about them and say, “Hey! I’m having a mad craving for PEAS!." :) Also how about that that your most popular pins are savory ones. Who would have thought?! This is a perfect spring dish, Lora. It looks scrumptious!

    ReplyDelete
  4. I don't make enough savory tarts!

    ReplyDelete
  5. Your recipe looks so refreshing. Peas are fantastic right off the vine and would be great in this too.

    ReplyDelete
  6. When I was a kid, I absolutely despised peas. That is, until I tasted fresh ones. There's really nothing like them! And what a beautiful way to feature them, Lora.

    ReplyDelete
  7. You think you had it bad Cookin Canuk...when I was a kid we ate tinned peas except when in the spring when the garden provided. We thought we had died and gone to heaven when frozen ones became available!

    ReplyDelete
  8. Heck yeah!! This looks delicious! I haven't had Ricotta in forever so this going to be on the menu for this week. Terrific idea!

    ReplyDelete
  9. This looks crazy good! I bet the ricotta in this makes all of the other flavors POP!

    ReplyDelete
  10. I love peas! I mean I don't get those crazy cravings for peas but if I can put them into something I'm going to! My favorite thing is peas with mac and cheese haha. But yeah, this pea and ricotta tart is happening soon!

    ReplyDelete
  11. The colors in this dish are so vibrant! I can see this at a wedding shower or baby shower. So elegant!

    ReplyDelete
  12. This is truly one of those cases when you can taste with your eyes. And how delicious this looks. I'm usually a stickler for seasonal cooking but I make a definite exception when it comes to peas. They're just too good to pass up.

    ReplyDelete
  13. […] making your own salmon.  I’ve made versions with bacon. This is a wonderful tart made with ricotta (love, love RICOTTA!). This savory tart is made with ham and goat cheese (you could change the […]

    ReplyDelete