This Spring Pea and Ricotta Tart is packed with green vegetables and herbs and could be the most perfect beginning of spring. Use the lovely homemade butter based crust or whatever ready-made crust you like. A burst of spring vegetables in every bite!
I even was able to add in 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 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). Let me know in the comments below!!
What’s needed for Spring Pea and Ricotta Tart?
To make this lovely savory tart, you’ll need:
For the crust:
- cold cider vinegar
- all-purpose flour,
- whole wheat flour
- sea salt
- cold unsalted butter
- cold cream cheese
For the filling:
- baby peas
- grated Parmigiano Reggiano
- mint leaves
- chopped chives
- Kosher salt and freshly ground black pepper
Can I use a ready made pie crust for this savory tart?
Yes, 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!
Can I make this tart without peas?
f you aren’t a fan of peas, just leave them out! 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.
Can I add crispy pancetta or bacon to this ricotta tart?
Yes! 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.
How to store this ricotta tart?
The tart will stay at room temperature safely while you’re enjoying it at your meal. Store whatever is leftover in a plastic or glass container in the refrigerator. Once it has baked, let it completely cool and you could store the whole tart. Simply wrap it with plastic wrap and foil paper and keep in the refrigerator. Reheat it when ready to serve on a cookie sheet covered with foil at 325F for about 25 mins.
I have a thing for savory tarts and here are some other savory tarts I think you’ll enjoy:
Originally published May 4, 2020 and slightly updated on April 29, 2021.
Spring Pea and Ricotta Tart
- 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
- 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
- Preheat oven to 375 F.
- 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.
- 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.