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!
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Servings
8
Type
Vegetarian
prep Time
1 hour
– CRUST – 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
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.
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