Pea tart with ricotta cheese

Samar Maatouk


Pea tart with ricotta cheese

1 and a quarter cup of flour
1/4 teaspoon salt
6 tablespoons of butter
3 tablespoons of cold water
The filling
2 teaspoons of olive oil
1 shallot, chopped
Salt and pepper to taste
2 cups of peas
1 tablespoon of lemon juice
3/4 cup of ricotta cheese
100 g cream cheese
1/4 cup Parmesan cheese
1/2 cup of vegetables
How to prepare

To prepare the dough, mix the flour with the salt, then add the butter until the mixture becomes like sand.
Add the water gradually until the dough becomes granular. The dough is formed in the form of a cylinder and wrapped with plastic wrap, then put in the refrigerator for 30 minutes.
Place the dough in a tart tray, leaving excess dough on the sides and decorate it with a fork. Top it with baking paper, then pour some beans in the middle and place the dough in the preheated oven for 15 minutes. Remove baking sheets and beans and place again in the oven until browned. Set aside to cool.
To prepare the filling, cook the leek in olive oil with salt and pepper until soft. Add peas and simmer for 10 minutes. After it cools, add lemon juice to it.
In another bowl, mix the ricotta, cream cheese and parmesan well then spread over the tart. Top it with a mixture of peas and vegetables and serve cold.