I was on the Waitrose (a British supermarket chain) website and stumbled across this summer tart. It’s perfect to bring on a picnic because it can be eaten hot or cold. You can use a ready-made pie crust or make your own.
Pea Tomato Ricotta Tart
1 – 9” par-baked pie crust
4 oz peas (fresh or frozen)
1 Tbs olive oil
1 bunch green onions, sliced
1 zucchini, diced
1 cup ricotta
2 medium eggs, beaten
3 Tbs low fat milk
8-10 cherry tomatoes, halved
4 Tbs freshly grated Parmigiano Reggiano
Preheat the oven to 375˚. Par bake the crust for 12–15 minutes until pale golden.
While the crust is cooking, cook the peas in a pan of boiling water for 2–3 minutes until just tender. Drain. Heat the oil in a frying pan and cook the green onions and zucchini for 5 minutes until softened and golden. Add the peas and stir together.
Beat the ricotta with the eggs, milk and seasoning. Stir in the peas and onion mixture and use to fill the pastry case. Arrange the halved tomatoes around the edge. Scatter with the Parmigiano and bake for 30–35 minutes until golden and puffy. Serve warm or cold.
Note: The firm texture makes this easy to transport for a picnic. Wrap the cold tart in foil and keep chilled.