• 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.

  • 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.

Nutrition Facts

270 calories; 16 g total fat; 18 g carbohydrates; 2 g fiber; 13 g protein;