Pea and Ricotta Tart

RECIPESPLUS
12Ingredients
75Minutes
340Calories

Ingredients

US|METRIC
  • 150 grams frozen peas (thawed)
  • 3 eggs
  • 1/3 cup crème fraîche (or sour cream)
  • 3 1/2 ounces ricotta
  • 1 lime (grated zest)
  • 1 sprig rosemary leaves (finely chopped)
  • 3 leaves
  • 2 sprigs mint
  • 3 shallots (peeled and finely diced)
  • 100 grams pecorino cheese (grated)
  • grated nutmeg (Freshly, according to taste)
  • 6 fresh chives (blades, cut into 3/4 inch chunks)
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    Directions

    1. Preheat the oven to 325°F. Grease an 8 inch diameter springform pan and sprinkle with flour. Place 3 oz of the peas in a blender and purée.
    2. Beat the eggs, then beat in the crème fraîche or sour cream and ricotta. Stir in the lime zest, rosemary, mint, shallots, Pecorino, nutmeg, puréed peas and whole peas. Spoon into the pan and smooth out. Bake for 50 mins. Allow to cool for 10 mins.
    3. Remove from the pan, sprinkle with the chives and reserved mint, and serve.
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    NutritionView More

    340Calories
    Sodium18% DV440mg
    Fat28% DV18g
    Protein41% DV21g
    Carbs9% DV26g
    Fiber12% DV3g
    Calories340Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol205mg68%
    Sodium440mg18%
    Potassium500mg14%
    Protein21g41%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber3g12%
    Sugars5g10%
    Vitamin A45%
    Vitamin C35%
    Calcium40%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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