Spring Pea and Ricotta Tart

Recipe can be found here This is such a quick and easy recipe to make, perfect way to use up peas you have grown in your own garden!! It is a fun recipe for kids as well! https://i.redd.it/d1whnrybrjl31.jpg Ingredients Tart Crust 1 ¼ cups all-purpose flour ¼ tsp salt ½ cup cold butter ice water Filling 2 tsp olive oil ⅓ medium onion chopped 2 cups peas fresh or frozen (thawed) 1 Tbs lemon juice fresh ¾ cup ricotta 1 package cream cheese softened ½ cup pecorino grated 1 Tbs lemon zest ½ cup microgreens Instructions Tart Crust In the bowl of a food processor, blend flour and salt.Add butter and pulse until mixture resembles coarse crumbs. Sprinkles 3 to 5 tablespoons of ice water, one tablespoon at a time, pulsing after each addition until large, moist crumbs begin to form. Shape dough into a disk, seal in an airtight container, and refrigerate for 30 minutes or overnight.If chilled overnight, let dough stand for 30 minutes at room temperature before rolling. Preheat your oven to 200° celsius. Roll your pie crust into a large circle and fit into a pie dish.Trim the excess dough. Line the dough with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes or until the dough is set. Remove parchment with weights and bake until the crust is golden brown, 8 to 10 minutes more. Remove from oven and let cool completely on a wire rack. Filling Heat oil on medium heat.Add onion and ¼ teaspoon each of salt and pepper. Cook until the onion is tender, stirring occasionally. Add peas and cover, cooking until the peas are tender, 3 to 5 minutesStir one halfway through. Let the mixture cook, then stir in lemon juice. In a medium bowl stir ricotta, cream cheese, pecorino, lemon zest, and ¼ teaspoon salt until well combined. Spread in the cooled tart crust. Top with cooled pea mixture and garnish with microgreens. submitted by /u/harassedmomof4 [link] [comments]