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.
Notes
Nutritional information is approximate and a guideline only.