Spring Pea Tart

Spring Pea Tart
Prep 15 m
Cook 2 m
Bake 47 m



  1. 1 of 3 Heat oven to 400 degrees . 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.
  2. 2 of 3 Meanwhile, blanch peas by cooking them in salted water for 2 minutes and rinsing under cold water.
  3. 3 of 3 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.
Nutrition Information for Spring Pea Tart
Servings Per Recipe:
Per Serving: 270 kcal cal., 18 g carb., 16 g Fat, total, 13 g pro., 2 g fiber