Ingredients:

  • 1 ¼ cups (150g) all-purpose flour, plus extra for dusting
  • ½ teaspoon (2.5ml) salt
  • ½ cup (113g) unsalted butter, very cold and cut into small cubes
  • 4-6 tablespoons (60-90ml) ice water
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon (1.25ml) salt
  • ¼ cup (57g) unsalted butter, very cold and cut into small cubes
  • 1 tablespoon (minced) fresh parsley
  • 1 teaspoon (grated) lemon zest
  • 1 tablespoon (15ml) olive oil
  • 1 small shallot, finely chopped (around ¼ cup or 30g)
  • 1 clove garlic, minced
  • 1 pound (450g) fresh or frozen peas
  • 1 cup (225g) whole milk ricotta cheese, drained
  • 1 large egg
  • ¼ cup (30g) grated Parmesan cheese
  • 2 tablespoons (30ml) chopped fresh mint
  • 2 tablespoons (30ml) chopped fresh chives
  • 1 tablespoon (15ml) lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Make the Tart Crust: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Flatten into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Make the Lemon-Herb Crumble: Combine flour, sugar, and salt. Cut in cold butter until crumbly. Stir in parsley and lemon zest. Chill for at least 30 minutes.
  3. Blind Bake the Crust: Roll out the chilled dough and fit it into the tart pan. Prick the bottom with a fork. Line with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5-7 minutes, or until lightly golden. Let cool slightly.
  4. Prepare the Filling: Sauté shallot and garlic in olive oil until softened. Add peas and cook until tender-crisp (about 3-5 minutes). Cool slightly.
  5. Assemble the Filling: In a bowl, combine ricotta, egg, Parmesan, mint, chives, lemon juice, salt, and pepper. Stir in the cooked peas and shallot mixture.
  6. Assemble and Bake: Pour the filling into the pre-baked tart crust. Sprinkle the lemon-herb crumble evenly over the top. Bake at 375°F (190°C) for 30-35 minutes, or until the filling is set and the crumble is golden brown.
  7. Cool and Serve: Let the tart cool slightly before slicing and serving. Enjoy this delightful spring recipes!