Spring Pea and Asparagus Tart

Ingredients

• 1 ball Whole wheat pizza dough, or puff pastry
• 1 cup Part-skim ricotta
• 3 oz Goat cheese (chèvre)
• 1 tsp zest Lemon
• 1 ½ cups Frozen peas, thawed
• 1 bunch Asparagus, trimmed
• 4 Scallions (green onions), sliced
• 3 tbsp Extra-virgin olive oil
• ¼ cup Fresh mint, torn
• 1 Eggs (large), beaten, for the wash
• ¾ tsp Kosher salt
• ½ tsp Black pepper
• 2 cups Arugula (optional)

Method

1. Heat oven to 425°F. Roll the dough to a rectangle on parchment and score a one-inch border without cutting through.
2. Blend the ricotta with the goat cheese, lemon zest, half the salt and plenty of pepper until smooth. Spread inside the border.
3. Crush half the peas roughly and scatter with the whole peas, asparagus and scallions. Drizzle with 2 tbsp oil, season.
4. Brush the border with egg and bake 22-25 minutes until the crust is deep golden and the asparagus is tender.
5. Finish with mint, the last of the oil, and a handful of arugula. Cut into squares — warm or at room temperature both work.

Notes

✨ The restaurant touch

Crushing half the peas. It gives you two textures from one ingredient and makes the surface look considered.

🧒 For the kids

Leave a quarter of the tart with just cheese, no green things.

🌿 From the garden

Asparagus in late April and peas in June are the two crops that announce spring here.

🥡 Leftovers

2 days. Re-crisp in the oven; do not microwave a tart.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.