Ricotta & pea tarts

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I tried these out at our work Melbourne Cup lunch – they went down a treat!

These are very easy to make and delicious…

Ricotta & pea tarts

2 sheets frozen shortcrust pastry, thawed  (puff pastry works well too)

300ml thickened cream

3 eggs, at room temperature

2 teaspoons dried basil

200g fresh ricotta

1/2 cup frozen peas

1/4 cup freshly grated parmesan

Mixed salad, to serve

Preheat oven to 200C.  Grease 8 holes of a texas muffin pan.  Cut each pastry sheet into quarters (squares).  Carefully press squares into prepared holes in tray.  Gently roll down the pointed corners of the pastry to form a neat edge.  Whisk cream, eggs, basil and ricotta in a jug.  Season with salt and pepper.  Stir in frozen peas.  Spoon mixture evenly into the pastry cases.  Sprinkle tops with parmesan.  Bake for 15 mins or until golden brown and just set.  Stand for 5 mins in pan.  Serve warm with salad.

 

Spinach and ricotta tartsvariation – Spinach and ricotta

Here’s a variation I tried…

I used low-fat cream and ricotta and replaced the peas with some frozen spinach.  They turned out really nice and tasty – just a lighter texture.  I froze them and often have one for breakfast.

The side salad is simply rocket with beetroot and some parmesan cheese.

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2 thoughts on “Ricotta & pea tarts

  1. These are becoming my new go-to recipe… They are a hit at work (I’ve been requested to make a double batch next time!). I made some for Christmas Lunch and had leftovers, so I’ve frozen the leftovers. We’ll see how well they do..

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