Spring Pea Tart
Heat oven to 400°. Roll out piecrust on a lightly floured surface and fit into a 10-inch tart pan with a removable bottom. Pierce crust all over with a fork. Place a piece of parchment paper over crust and fill with dried beans or pie weights. Bake 12 minutes. Carefully remove beans or weights and paper.Advertisement
Meanwhile, blanch peas by cooking them in salted water for 2 minutes and rinsing under cold water.
Using a hand mixer, beat ricotta, eggs, 1/4 cup pecorino, salt and pepper for 1 minute. Fold in peas and chives. Transfer to crust, smoothing top. Sprinkle with 2 tbsp pecorino. Bake 30 to 35 minutes, until set.