Spring Pea, Mint, and Ricotta Tart

Fresh peas and mint are one of my favorite spring combinations.  This spring pea, mint, and ricotta tart combines these flavors perfectly in a light, but satisfying appetizer, snack, lunch, or even dinner when paired with a side salad.

Ingredients (serves 4):

• 1 package of frozen puff pastry (9"x 9"), thawed
• 1 shallot, minced
• 1/3 cup mushrooms, sliced
• 1 1/3 cup fresh English peas, shelled
• 1 cup ricotta cheese, strained
• 4 tablespoons mint, finely chopped
• zest of 1 lemon
• salt and pepper to taste

1. Preheat the oven to 400 degrees Fahrenheit.
2. Line a baking sheet with parchment paper and bake the thawed out puff pastry for 10 minutes.
3. Remove from oven and place another piece of parchment paper on top and then a second baking sheet (this keeps the pastry not fully puffed so you can put toppings on).
4. Bake with second baking sheet on top for another 10-12 minutes, until crust is golden.
5. Meanwhile, in a small saute pan, using a small amount of olive oil saute the shallots and mushrooms over low heat until just softened and shallots become translucent.
6. Bring salted water to a boil in a small saucepan.  Boil peas for 2-3 minutes.  Strain and pour cold water over them to stop the cooking.
7. In a food processor, mix 1 cup of  peas, ricotta, lemon zest, and 3 tablespoons of mint.  Mix well and season with salt and pepper to taste.
8. When tart is finished baking.  Remove from the oven and let cool.
9. When cool, spread the ricotta pea mix on top with a spatula.  Sprinkle mushrooms, shallots, and remaining peas on top.  Garnish with remaining mint leaves.
10. Enjoy!