Herby Pea and Ricotta Tart

Mufasa's herb garden is going bananas. I'm hoping to say the same about the tomatoes in a few weeks but for now, the focus is on trying to use as much mint and basil as possible. Hence, this pretty little morsel from the garden. 

I made this tart for my book club a few weeks ago and shockingly the kids were bummed that they didn't get to try it. Had it been a platter of cupcakes I wouldn't have given the matter a second thought, but pea tart? Okay!

Don't ask where Bean's shirt is. Skin, spatulas, and cupcake aprons. That's how we roll.

Herby Pea and Ricotta Tart
adapted from Cooking From the Farmers' Market by Jodi Liano and Tasha DeSerio

8x10-inch rectangle of puff pastry, thawed
2 cups peas, fresh or frozen but thawed
1 cup ricotta cheese
3 tbsp mint, coarsley chopped
3 tbsp basil, coarsley chopped
1 lemon, zest and juice
1 leek, washed and thinly sliced
salt and pepper

1. Bake the puff pastry on a baking sheet lined with parchment paper at 400 degrees for 10-13 minutes until puffy. Remove from oven. Place a second sheet of parchment paper on top of pastry, lay a second baking sheet on top of parchement to compress the puff pastry and return to oven for 10-13 minutes more. Remove when golden brown and crisping at the edges. Set aside to cool.
2. In a food processor, combine half the peas, all the ricotta, half the mint, and half the basil. Process to make a thick puree. Season with salt and pepper.
3. In a separate bowl combine the remaining peas, mint, basil, lemon juice, zest, and leek. Spread the ricotta mixture over the puff pastry. Top with the pea and herb mixture. Garnish with additional mint and basil leaves if desired. Cut into squares and serve immediately.

In the end the girls were not huge fans of the tart as a whole, but they enjoyed the individual elements. Looly liked the peas and puff pastry and ate plenty of both for dinner. Bean liked the peas, the ricotta puree and the puff pastry, but not all together. After much prodding, Roo sampled a tiny taste of puff pastry but as I've mentioned before, he's a one texture at a time kind of kid.

Personally I think it rocks. Lemony, light, crisp, creamy and hearty enough to make a decent lunch. It's good now at the height of summer but I can so see it on an Easter buffet using some new spring peas - yum!