Easy Peas-y Spring Tart, by Lizzie Hewson of Moving Out... Eating In.
We're thrilled to be a supporting partner of the 2014 Pedestrian TV Blogster Awards! We've partnered up with finalist, Lizzie Hewson of Moving Out...Eating In and asked her to share with us one of her favourite, quick and easy recipes as featured on her blog! Our taste buds are watering.....read on below.
If you asked me what my favourite season was today, as I sit here in an olive grove under the Tuscan sun biting into a juicy peach, I would tell you summer. If you ask me what my favourite season is in a few months as I’m playing in the snow, cosying up to a bowl of pumpkin soup, I’d probably tell you winter. And if you asked me what my favourite season was as red and orange leaves fall around me, as I forage for mushrooms, I’d most likely tell you autumn. You see it is the seasonal produce which makes each season so magical in it’s own way and just as you’ve out soup-ed & roast-ed all of the yellow, brown & orange vegetables of winter, something wonderful happens at the markets- they become green. Very beautifully green. Broad beans, asparagus, snow peas, baby spinach, zucchinis & peas lead you into spring. And then I’d tell you my favourite season is spring.
So although I’m currently living in Italy and about to embark on a long, cold, white winter full of roasts, soups and ragu’s, I have written this recipe for all my southern hemisphere friends to help you celebrate the arrival of spring.
This easy-peas-y spring tart is beautifully green, fresh and simple. All the things you want when the weather starts to warm up. Enjoy it with a glass of crisp white wine and you’ll be in heaven. Happy springtime folks. Ex
PS. Of course if you can’t get fresh peas, like me when I shot this recipe, you can use frozen peas.
P.P.S This was shot by the multi talented Alecia Wood, a fellow Aussie here in Italy with me. Check out her website here www.aleciawood.com.au
Equipment: Baking tray
32cmx26cm sheet of all butter puff pastry
1 cup ricotta, full fat please
1 lemon, zest only
1 tablespoon fresh mint, finely chopped plus extra for serving
Pinch of chilli flakes
½ cup Parmesan cheese, finely grated
2 zucchinis, thinly sliced
Drizzle of olive oil
½ cup fresh peas
Preheat your oven to 200°C
Line a baking tray with parchment paper. Roll your pastry on top. Fold the edges of the pastry in 1cm and then fold them over again. This creates a higher edge that will rise in the oven as the pastry cooks, creating a rectangular tart shell.
Using a fork, prick the middle of the tart all over to avoid it rising in the oven. Place in the oven and cook for 10-12 minutes or until the middle has started to golden and the edges have risen. Don’t worry too much if the middle has risen slightly; just carefully prick with a fork to allow the pastry to deflate.
In a bowl, combine the ricotta, lemon zest, finely chopped mint, egg, chilli flakes and Parmesan cheese.
Fill the middle of the tart with your ricotta mix. Lay your thinly sliced zucchini’s over the top making sure they overlap, gently pressing them into the ricotta mix. Drizzle over olive oil and season with salt flakes.
Return to the oven and cook for 15-20 minutes or until the pastry is golden brown and zucchinis are cooked. If you notice that your pastry is getting to brown, whilst your zucchini still needs a bit longer, carefully cover the pastry with foil to protect it from the heat.
Meanwhile, blanch your fresh peas in boiling water for 30 seconds and refresh under cold water. If you are using frozen peas, let them sit in a bowl of cold water for 5 minutes to defrost. Drain peas and put aside.
When the tart is cooked, remove from the oven and decorate with peas. Garnish with mint leaves. Serve immediately.