Peaseblossom tart

Name: Peaseblossom tart
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 6
Ingredients: Plain flour, for dusting; 500 g block puff pastry; 150 g (5oz) broad beans in their pods; 350 g frozen peas; 250 g (9oz) ricotta; 1 tbsp. mint, chopped, plus small mint leaves to garnish; 1 g large garlic clove, peeled; Zest and juice of 1⁄2 lemon; A small handful of pea shoots, and edible flowers to garnish

Try this pea and broad bean tart - a great vegetarian recipe that's full of texture and flavour. The perfect way to impress at a Summer dinner party,

By The GH Kitchen TeamPublished: 06 June 2014

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Ingredient, Cutting board, Recipe, Plate, Annual plant, Herb, Finger food, Vegetarian food, Baked goods,

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Yields:

Prep Time:

35 mins

Cook Time:

55 mins

Total Time:

1 hr 30 mins

Ingredients

Plain flour, for dusting
500 g block puff pastry
150 g (5oz) broad beans &#8232;in their pods
350 g frozen peas
250 g (9oz) ricotta
1 Tbsp. mint, chopped, plus small &#8232;mint leaves to garnish
1 g large garlic clove, peeled
Zest and juice of 1&#8260;2 lemon
A small handful of pea shoots, &#8232;and edible flowers to garnish

Directions

1. Step 1
  Preheat oven to 200°C (180°C) mark 6. On a lightly floured surface, roll out puff pastry to a rectangle about 30.5 x 35.5cm (12 x 14in) and 5mm (1⁄4in) thick. Trim and discard the edges.  
2. Step 2
  Put on to a baking sheet lined with baking parchment and bake for 12min or until well puffed and golden. Remove from oven, put another piece of baking parchment just larger than the pastry on top, then another baking sheet. Press baking sheet down to flatten and bake for another 35-40min or until golden and crisp. Remove from the oven and allow to cool.
3. Step 3
  Bring a full kettle to the boil. Pour half the boiling water into a large pan, add beans and boil for 3min. Drain and tip into a large bowl of icy water. Pod beans. Put peas into a large bowl and cover with the remaining boiling water. Set aside for 5min, then drain.
4. Step 4
  In a food processor or with a stick blender, blend 150g (5oz) of the peas with the ricotta, mint and garlic. Stir through lemon zest and season to taste.
5. Step 5
  Spread ricotta mixture over the cooled tart. Toss the beans and remaining peas with the lemon juice. Scatter over the tart with the mint, pea shoots and edible flowers. 
  
  Try these other Summer recipes:
  
  Special vegetable tarts
  
  Jarlsberg and sweet onion tart
  
  Pea and ham soup

Per Serving:

Calories: 442
Fibre: 7 g
Total carbs: 32 g
Sugars: 3 g
Total fat: 28 g
Saturated fat: 15 g
Protein: 13 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time