Speedy Pea Mozzarella and Lemon tart

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

🍕 Preheat the oven to 200°C/180°C/Gaz 4.

Step 2

🍕 Roll the puff pastry into a rectangle of 30 x 25 cm. Slide the pastry onto a floured baking sheet and top with a second baking sheet (prevent the pastry to rise while cooking)

Step 3

🍕 Bake the pastry for 20mn and remove from the oven. Allow to cool for a minute or two.

Step 4

🍕 Tip 3/4 of the frozen peas, garlic cloves and 1-2 tbsp of water into a blender and blitz until you have a green paste.

Step 5

🍕 In another bowl, mix the ricotta and egg. Add the green mixture and stir but not too much so pockets of green and white are still visible.

Step 6

🍕 Spread the mixture onto the tart base. Top with the remaining peas and torn Mozzarella. Season with salt and black pepper and bake for 15 mn.

Step 7

🍕 Remove from the oven and garnish with a lemon zest, mint or cress.