Pea, tomato and ricotta picnic tart recipe
Cook's tip
The firm texture makes this easy to transport. Wrap the cold tart in foil and keep chilled.
For more recipes, there are more to enjoy at www.waitrose.com/recipes
Ingredients
- 250 g shortcrust pastry block, thawed
- 100 g shelled garden peas (or frozen)
- 1 tbsp olive oil
- 1 bunch salad onions, sliced
- 1 courgette, diced
- 250 g pot ricotta
- 2 medium eggs, beaten
- 3 tbsp semi-skimmed milk
- 8 or 10 cherry tomatoes, halved
- 4 tbsp freshly grated Parmigiano Reggiano
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 6
Step-by-step
- Preheat the oven to 200°C/gas mark 6.
- Roll out the pastry on a lightly floured work surface to a circle shape, about 3mm-4mm thick. Then use the pastry to line a 20cm deep loose-bottomed flan tin. Line with foil and uncooked rice or dry beans and bake for 12–15 minutes until pale golden. Remove foil.
- While the case is cooking, cook the peas in a pan of boiling water for 2-3 minutes until just tender, then drain.
- Heat the oil in a frying pan and cook the salad onions and courgette for five minutes until softened and golden, then add the peas and stir together.
- Beat the ricotta with the eggs, milk and seasoning.
- Stir in the peas and onion mixture and use to fill the pastry case and arrange the halved tomatoes around the edge.