Ricotta, Spinach and Pea Tart
Food
Main Courses
Starters
British
Italian
Vegetarian
A light Springtime dish with seasonal produce, perfect as a starter or light main with salad.
Ingredients
• 450g McDougalls Pastry Mix
• 150ml water
• 500g ricotta
• 150g pecorino, grated
• 2 eggs
• 10g mint leaves, chopped
• 1 lemon, zested
• ½ tsp cracked black pepper
• 1 OXO Vegetable Stock Cube
• 250g frozen peas, defrosted
• 250g spinach, wilted and drained
• 100g pea shoots to serve
• 50ml olive oil
• 20ml balsamic vinegar
Method
- Preheat the oven to 180˚C, 350˚F, gas mark 4.
- In a bowl, place the McDougalls Shortcrust Pastry Mix and water, and mix to make a dough. Then form the dough into a ball, wrap, and chill for 30 minutes.
- On a lightly floured work surface, roll out the pastry to make roughly 10 x 10cm circles the thickness of a £1 coin. Line the small tins with the pastry and gently press to line the edges. Trim any excess pastry.
- Prick the pastry base all over with a fork, line with a piece of baking paper, then fill with ceramic baking beans or uncooked rice.
- Bake for 20 minutes until the edges feel firm, then remove the paper and beans.
- For the filling, in a mixing bowl, beat together the ricotta, pecorino, eggs, mint, lemon zest, and black pepper, and crumble in the OXO Vegetarian Stock Cube. Fold in the peas and spinach.
- Spoon the ricotta mixture into the pastry tarts. Bake for a further 20 minutes or until the filling is piping hot.
- Plate on a bed of pea shoots, drizzle with the olive oil and balsamic to serve.
Allergens
Cereals containing gluten Eggs Milk This recipe may contain: Soybeans
