This tasty homemade ricotta and pea tart recipe is perfect for spring and summer. Serve it as part of a main meal, in a picnic or as a canapé.
I chose this Homemade Ricotta and Pea Tart to make for my Secret Recipe Club assignment. With a base of crisp puff pastry and topped with homemade ricotta, peas and herbs, it is a recipe that is just as good to make for guests as it is to enjoy with your family.
Yes, that's right, I did say homemade ricotta! But don't worry, you don't have to make your own. It'll be just as good if you use a tub of ricotta from the supermarket!
What was the Secret Recipe Club?
The Secret Recipe Club was great fun and when I was part of it, I used to make a recipe from another blogger each month. This recipe is from the blog, Well Dined.
Why did I choose tomake this pea and ricotta tart?
I looked at quite a lot of recipes but as so often happens it was the very first one I checked that I ended up making. It was partly the fact that I really wanted to make my own ricotta but mainly that the tart looked and sounded so zesty and green.
It was full of fresh herbs, peas, lemon and ricotta. I wanted a slice and the only way I was going to get one was to make it myself!
Why did I make my own ricotta?
I have to admit now that I have had a cheesemaking kit sitting in the back of one of my cupboards for quite some time. A whole 2 years I'm ashamed to say. I was given it for my birthday just before Master Spice was born and with all the preoccupations of looking after a new baby and a toddler it somehow got a bit forgotten about.
The great thing about this pea and ricotta topping
As well as the chance to make homemade ricotta, what really caught my attention with this recipe was how green and fresh the topping looked. By itself ricotta is a bit plain. It needs something to give it some flavour and as soon as the peas, lemon juice and herbs were added it was absolutely delicious.
I didn't use all of the ricotta on the tart and the leftovers made a fantastic dip for celery, cucumber and carrot sticks. And even spread on toast for breakfast!
How do you make your own ricotta?
Ricotta is surprisingly easy to make as long as you've got some whole milk, salt, vinegar and a piece of muslin. If you want more details then do check out this post about making ricotta by Jamie Oliver.
And what if you're too lazy, time-pressed or, controversially, feel you have better things to do with your time than making cheese?
Well, you could just buy a tub from the supermarket. It would just be 45p more expensive (based on Tesco prices) than the 2 pints of milk I made this with!
Seriously, don't feel you have to make your own ricotta to make this.
How do you make this pea and ricotta tart?
This cheesy vegetarian tart is really simple to make. You start with ready rolled or ready to roll puff pastry.
No, I definitely don't recommend you make your own! Although by all means do if you want to.
You prick it and bake it in the oven.
To make the filling you combine half of the peas, mint and basil with the lemon juice, black pepper and ricotta. Blitz it in the food processor and then spread it onto the puff pastry base.
Top the tart with the remaining peas and herbs.
Can you adapt this vegetarian ricotta tart?
I don't think you can change this very much without making it into a completely different recipe. However feel free to tweak it here and there.
If you want to make it more lemony then why not add some lemon zest to the ricotta as well?
You could vary the herbs a little. Parsley would also work well in this.
Instead of topping the tart with peas you could top it with other vegetables. How about roasted asparagus spears, courgette ribbons or fresh tomatoes?
How long can you store it for?
I loved this tart when it was freshly put together the most but you can store it in the fridge for up to 2-3 days.
What can you eat with it?
I love to serve this as a light main meal with lots of salad on the side. However, it also makes a great starter. You could even make individual portions to make it look prettier and then serve it at a dinner party.
Recipe for Homemade Ricotta and Pea Tart
Homemade Ricotta and Pea Tart
- 320 g puff pastry I used ready rolled
- 250 g ricotta
- 240 g peas I used defrosted but uncooked frozen peas
- 2 tablespoon chopped fresh basil
- 2 tablespoon chopped fresh mint
- 1 lemon juiced
- ¼ teaspoon Black pepper
- Score a rectangle into the puff pastry to make a border about 2cm inside from the outside edge.
- Bake in the oven at 200C for 10 minutes. Push the middle of the tart down and return to the oven for 5 minutes.
- Put the ricotta, half the peas, half the basil, half the mint, the lemon juice and a little black pepper in the food processor. Blitz until fairly smooth.
- Spread the ricotta mixture onto the tart.
- Mix the remaining peas and herbs together. Scatter on top of the tart.
More green vegetable recipes
Why not try one of these recipes if you love green vegetables?
Keep in touch
Do let me know if you make pea and ricotta tart. I love to get feedback from readers.
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