This Pesto Tart is Easy-Peasy
This speedy tart from Samuel Goldsmith is the perfect weekend treat
One of the recipes from my first book, The Tinned Tomatoes Cookbook, that drew people in was the Tomato, Cheddar and Pesto Tart - it's incredibly simple to make and such a crowd pleaser. This is a similar dish, though a completely different flavour and a much fresher vibe thanks to the peas and lemon.
SERVES
4–6
Ingredients
- 1 × 320g packet ready-rolled puff pastry
- 150–200g frozen peas
- 250g ricotta
- 1 egg
- Zest and juice of 1/2 lemon
- 4 tbsp Genovese basil pesto
- Salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C fan/gas 6.
Unroll the puff pastry sheet and lay it on a non-stick baking tray. Score along each side of the pastry, around three centimetres in from the edges, to create a border – take care not to cut all the way through the pastry. Prick inside the border all over with a fork. Bake in the hot oven for 10–15 minutes or until light golden brown and puffed up.
While the pastry cooks, tip the peas into a heatproof bowl – if you’d like to scatter some whole peas over the top for decoration, use 200g. Pour freshly boiled water over the peas and leave for two minutes to defrost, then drain.
Put 150g of the peas, 175g of the ricotta, the egg, lemon zest and juice into a blender with a good pinch of salt and freshly ground black pepper. Pulse until combined and the peas have broken down a little – you can go as chunky as you like here.
Remove the pastry from the oven and, using a spoon or fork, push down the puffed pastry inside the border to create a pastry case. Spread the pea and ricotta mixture over the centre of the pastry case – it’s easier to start from the outside and work your way in. Return the tart to the hot oven for eight minutes.
Remove the tart from the oven, then dot over the remaining ricotta, scatter over the 50g of whole peas, if using, and spoon dollops of the pesto on top. Bake in the hot oven for 10–15 minutes or until the ricotta is a little golden and the pastry is golden and cooked through.
