

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

- Preheat the oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper and bake the thawed out puff pastry for 10 minutes.
- 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).
- Bake with second baking sheet on top for another 10-12 minutes, until crust is golden.
- 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.
- 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.
- 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.
- When tart is finished baking. Remove from the oven and let cool.
- 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.
- Enjoy!

Oh my gosh! Yum!!!
ReplyDeleteI love fresh peas! Can't wait to try this recipe, thanks for sharing!!
ReplyDeletexx
Abby