Spring Pea Ricotta Tart with Lemonherb Crumble
Recipe Introduction: Spring Pea & Ricotta Tart with Lemon Herb Crumble
Fancy a bit of sunshine on a plate? I've got just the ticket! This spring recipe for a Pea & Ricotta Tart is bursting with flavour and as vibrant as a blooming garden.
The Lemon Herb Crumble? Oh my gosh, it's the best.
This yummy tart hails from the Italian countryside. It's like saying "Hello, spring!" with every single bite. It's a medium difficulty recipe, think about 1 hour and 40 minutes total, including 30 minutes of chilling.
It makes about 6-8 servings, perfect for a spring brunch recipes or Easter lunch ideas .
This Tart is a Game Changer
Honestly, what makes this tart special? The creamy ricotta against the sweet peas. Plus, the zesty lemon and fresh herbs.
.. It's also got a good hit of protein from the ricotta. Perfect for a light yet satisfying lunch. Need Week Lunch Ideas ? This is it.
Think of this tart for your Meal Prep Ideas For Work too. It is a good Easy Dinner Ideas For The Week , and I can't wait to share it with my family as a Healthy Lunch For Family
Ready to dive into this Vegetarian spring recipes ? First, you will need a Ricotta cheese recipes . We will then talk about the crust, the lemony crumble.
Are you ready to try this Spring tart recipes ? Let's go! And the Lemon herb recipes will be just amazing!
Right then, let's talk ingredients and kit for our Spring Pea & Ricotta Tart . This tart is a belter! It’s like sunshine in a pastry case.
Perfect for any spring brunch recipes you might be planning. And it’s surprisingly easy!
Bits & Bobs: Ingredients You'll Need
Here's the lowdown on what you'll need. Exact measurements are key, mind.
Base Camp: The Tart Crust
- 1 ¼ cups (150g) all-purpose flour, plus extra for dusting. Plain flour, nothing fancy.
- ½ teaspoon (2.5ml) salt. Just regular table salt is fine.
- ½ cup (113g) unsalted butter. MUST BE VERY COLD! I mean, straight from the fridge, harder than a week old scone cold.
- 4-6 tablespoons (60-90ml) ice water. Yep, water with ice cubes floating in it. We are talking serious baking here.
The Lemon Herb Crowd: The Crumble
- ½ cup (60g) all-purpose flour.
- ¼ cup (50g) granulated sugar.
- ¼ teaspoon (1.25ml) salt.
- ¼ cup (57g) unsalted butter, again, proper chilly.
- 1 tablespoon (minced) fresh parsley. Fresh is best, dried won't cut it here.
- 1 teaspoon (grated) lemon zest. The zest only, no pith. Pith is bitter, yuck.
Filling Station: The Main Event
- 1 tablespoon (15ml) olive oil.
- 1 small shallot (around ¼ cup or 30g), finely chopped.
- 1 clove garlic, minced.
- 1 pound (450g) fresh or frozen peas. Honestly, both work. If frozen, they need a quick blanch.
- 1 cup (225g) whole milk ricotta cheese, drained. Quality ricotta is silky smooth. Avoid the grainy stuff.
- 1 large egg . Free range if you're feeling fancy.
- ¼ cup (30g) grated Parmesan cheese. The proper Italian stuff, not that powdered nonsense.
- 2 tablespoons (30ml) chopped fresh mint.
- 2 tablespoons (30ml) chopped fresh chives.
- 1 tablespoon (15ml) lemon juice. Freshly squeezed, of course.
- Salt and freshly ground black pepper to taste.
Spice Rack Secrets
Seasoning makes or breaks it, you know?
Essential Spice Combinations: Lemon zest with parsley is the star! It gives the whole thing a lovely freshness.
Flavor Enhancers and Aromatics: Fresh herbs are where it's at. Mint and chives bring that spring flavour.
Quick Substitution Options: Don't have shallots? Finely chopped onion does the trick. Ricotta too pricey? Cottage cheese can work in a pinch, just drain it well.
This could work as one of the vegetarian spring recipes you might want to consider.
Gear Up: Essential Kitchen Tools
You don't need a fancy kitchen to whip this up.
- 9 inch tart pan with removable bottom. This is non-negotiable. Makes life so much easier.
- Food processor (optional). For the crust and crumble. But hands work too!
- Rolling pin. To roll out that dough.
- Parchment paper.
- Pie weights or dried beans. Keeps the crust from puffing up.
- Large skillet.
- Mixing bowls.
This would be really handy for those easy dinner ideas for the week , or even those week lunch ideas you might be brainstorming! Maybe even for your easter lunch ideas .
You might find it useful when researching healthy lunch for family options. Don't forget to think about meal prep ideas for work .
You could even adapt it to create some spring tart recipes . And if you're a fan of ricotta cheese recipes , or lemon herb recipes , then you’re in for a treat.
Spring Pea & Ricotta Tart: Sunshine on a Plate!
Honestly, this spring recipe is like a big hug after a long winter. I'm absolutely buzzing about this spring tart recipe a Spring Pea & Ricotta Tart with Lemon Herb Crumble! It’s got that "wow" factor but is surprisingly easy to whip up.
Perfect for a spring brunch recipes get-together with your mates or a fancy pants Easter lunch ideas . Think sunshine in every bite!
Prep Steps: Your Mise en Place Sorted
Getting everything ready is key! Start with your essential mise en place . Chop those herbs and shallots. Measure out your flour and butter.
Got it? Good. Pop that butter in the freezer; trust me on this. It will help get the crumbly texture.
Also, you can find great meal prep ideas for work that incorporate elements from this tart. You could prep the crust or the crumble ahead of time.
step-by-step to Tart Perfection
- Whizz flour, salt, and cold butter for the tart crust in a food processor until crumbly. Add ice water, a tablespoon at a time, until the dough comes together. Chill for 30 minutes .
- Make the crumble! Combine flour, sugar, salt, and cold butter until crumbly. Stir in parsley and lemon zest. Chill for 30 minutes .
- Roll out the tart crust, fit it into your pan, prick the bottom, and blind bake at 375° F ( 190° C) for 15 minutes with pie weights. Remove the weights and bake for another 5- 7 minutes until lightly golden.
- Sauté shallot and garlic in olive oil. Add peas and cook until tender crisp, about 3- 5 minutes .
- Mix ricotta, egg, Parmesan, mint, chives, lemon juice, salt, and pepper for the filling. Stir in the peas.
- Pour the filling into the pre-baked crust. Sprinkle the crumble on top. Bake at 375° F ( 190° C) for 30- 35 minutes , until golden.
Pro Tips for a Cracking Tart
Want to knock their socks off? Keep everything ICE cold especially the butter! It makes all the difference. Also, don’t overwork that dough! Treat it gently.
You know, ricotta can be a bit blah, so season that filling well! Don't be afraid of a bit of lemon juice.
A simple green salad would make the perfect side! For a Healthy Lunch for Family , consider serving smaller slices of the tart with a hearty salad.
This tart also fits perfectly into your week lunch ideas . You can totally make the whole tart the day before.
It's still delicious cold. It will be great as a Vegetarian spring recipes , or you can also add some ham to it.
If you are looking for some Easy Dinner Ideas For The Week , serve this with a salad.
Well there you have it my super duper Spring Pea & Ricotta Tart!
Recipe Notes for Your Spring Pea & Ricotta Tart
Right then, let's talk nitty gritty about this delicious spring tart recipe . Honestly, a few little things can elevate this baby from good to absolutely brilliant! Here's what I've learned from my own kitchen capers and, trust me, there have been a few.
Ace Serving Suggestions
Thinking about how to make this look the bee's knees? A simple platter works wonders. I like to scatter a few extra fresh peas and mint leaves around for that je ne sais quoi .
A light green salad with a lemon vinaigrette is just the ticket. I've served it with a chilled glass of Prosecco for a spring brunch recipes , and it was smashing.
Talk about easy dinner ideas for the week !
Storage Secrets
If you’ve got leftovers (unlikely, I know!), fridge is your best bet. Pop it in an airtight container for up to three days.
Freezing isn't really ideal, as the ricotta can get a bit watery. To reheat, a quick blast in a moderate oven 175° C for about 10- 15 minutes will do the trick.
This makes this a very useful meal prep ideas for work option.
Variations on a Theme
Want to shake things up a bit? If you're after vegetarian spring recipes , make sure your crust uses plant based butter .
For a bit of a flavour explosion, try swapping the peas for asparagus, which are banging this time of year.
Need healthy lunch for family ? This spring pea and ricotta cheese recipes is your answer!
Nutrition Nuggets
Okay, so it’s not exactly a salad. But, this tart does have its good points! Ricotta is a cracking source of protein and calcium.
Peas add fibre and vitamins. It's a surprisingly balanced dish, perfect for adding to your week lunch ideas . Easter lunch ideas ? You bet, this tart adds a bit of springtime elegance to your feast.
This lemon herb recipes will certainly be remembered. There you have it. Give this beauty a go, and don’t be shy about putting your own stamp on it.
Cooking should be fun, not a chore! I hope you have fun making this tart.
Frequently Asked Questions
Can I make this Spring Pea & Ricotta Tart ahead of time? I'm a bit of a busy bee!
Absolutely! You can prepare the tart crust and lemon herb crumble ahead of time and store them separately in the fridge for up to 2 days. You can also assemble the entire tart (unbaked) and keep it covered in the fridge for up to 24 hours before baking.
Just add a few extra minutes to the baking time if baking from cold.
What's the best way to store leftovers of this tasty spring recipe?
To keep your Spring Pea & Ricotta Tart tasting its best, let it cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. Leftovers can be stored in the refrigerator for up to 3 days.
It's still delicious cold, but you can gently reheat slices in a low oven for a few minutes if you prefer it warm just watch it doesn’t dry out!
I'm a vegetarian any tips for making this Spring Pea & Ricotta Tart truly meat free?
Great question! The recipe is already vegetarian friendly, but be sure to check that the Parmesan cheese you use is made with vegetarian rennet. Many hard cheeses use animal rennet in their production. Alternatively, you can use a vegetarian Parmesan substitute, readily available at most supermarkets.
My crumble always ends up a bit sad and melty. Any advice to get that perfect, biscuity texture?
Ah, the dreaded melty crumble! The key is to keep everything really cold. Make sure your butter is fridge cold, and if your kitchen is warm, consider chilling the flour and sugar mixture before you cut in the butter.
Try cutting the butter with a pastry blender, or pulsing it in a food processor, but don't over process. You're aiming for pea-sized pieces of butter to create those lovely pockets of flavour.
Can I use frozen peas instead of fresh for this spring recipes? I find them easier to get hold of!
Absolutely, frozen peas are a perfectly acceptable substitute! In fact, they're often picked and frozen at their peak of freshness. Just be sure to blanch them briefly in boiling water for a minute or two, then immediately chill them in ice water.
This helps retain their vibrant green color and stops them from becoming mushy when baked in the tart.
What can I serve with the Spring Pea and Ricotta Tart to make it a complete meal?
This tart is quite versatile! It pairs beautifully with a fresh green salad dressed with a light vinaigrette to balance the richness of the filling. You could also serve it alongside a simple soup, like a chilled cucumber soup or a creamy tomato soup.
A crisp white wine, like Sauvignon Blanc or Pinot Grigio, would be the perfect accompaniment.
Spring Pea Ricotta Tart With Lemonherb Crumble
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 calories |
|---|---|
| Fat | 25g |
| Fiber | 4g |
