Quick Pea, Mozzarella & Lemon Tart

The forecast said sun has left the country for the next week so there's no option but to create our own. This is one of my favourite from the book. Cooking it is as easy as applying sunscreen. 


Serves 4-6  – Prep time: 15 minutes Plus 10 minutes defrosting
cook time: 35 minutes

This is a real treat of a tart to come home to. Quite simply, peas, garlic and ricotta are slathered on puff pastry and cooked for a few minutes. Then, to give it a professional finish, all you need is a handful of cress, mint and lemon zest to garnish.

500g block of puff pastry
200g frozen peas, left to defrost for 10–15 minutes
3 garlic cloves
250g ricotta, strained of excess water
1 medium free-range egg
1 x 200g mozzarella ball, torn
salt and freshly ground black pepper
zest of 1 unwaxed lemon, to garnish
3 tablespoons freshly chopped mint, to garnish
cress, to garnish

1) Preheat the oven to 200°C/180°C fan/gas mark 6. Roll the puff pastry into a rectangle of 30 °— 25cm. Slide
the pastry onto a floured baking sheet and top with a second baking sheet (this acts as a weight while the pastry cooks and prevents it rising too much).

2) Bake the pastry for 20 minutes and remove from the oven. If the base has still puffed up despite the weight, then gently press the top baking sheet down to flatten the pastry. Allow to cool for a minute or two.

3)Tip three-quarters of the peas and garlic cloves and 1–2 tablespoons water into a blender and blitz until you have a lovely rough, bright green paste. In a separate bowl, mix the ricotta and egg. Add the green pea mixture to the fresh ricotta and mix very lightly so there are still visible pockets of green and white.

4) Dollop the combined mixture onto the tart base.Top with the remaining whole peas and torn mozzarella.
Season with salt and black pepper and bake for15 minutes, or until the ricotta has puffed slightly
and the edges are beginning to brown.

5) Remove from the oven and garnish with lemon zest, mint and cress. Serve immediately, in generous squares.

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