Ricotta-Snap Pea Tart Recipe

Name: Ricotta-Snap Pea Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar snap peas, plus extra for garnish, if desired; 1 clove garlic; 1 1/4 cups reduced-fat ricotta cheese; 1/4 cup freshly grated Parmesan cheese; 2 shallots, chopped; 1/2 tsp. salt; 1/4 tsp. freshly ground black pepper; ⅛ tsp. nutmeg; 2 large eggs; 1 prepared 9-inch unbaked pie crust, or 1 recipe tart dough (see below)

Servings: persons

2 cups sugar snap peas, plus extra for garnish, if desired
1 clove garlic
1 1/4 cups reduced-fat ricotta cheese
1/4 cup freshly grated Parmesan cheese
2 shallots, chopped
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
⅛ tsp. nutmeg
2 large eggs
1 prepared 9-inch unbaked pie crust, or 1 recipe tart dough (see below)

1
Preheat oven to 425F.
2
Put snap peas and garlic in food processor or blender, and process until finely chopped.
3
Add ricotta, Parmesan cheese, shallots, salt, pepper and nutmeg, and process until just combined.
4
Add eggs, and process until smooth.
5
Pour mixture into crust.
6
Bake 10 minutes; reduce heat to 350F, and bake 25 to 30 minutes more, or until filling has puffed up and set and crust is golden brown.
7
Garnish with steamed sugar snap peas, if desired.
8
Stir flour and salt together in a bowl.
9
Using pastry cutter or your fingertips, rub butter cubes into flour mixture until it resembles coarse meal.
10
Add 1/2 cup cold water, and stir with a wooden spoon or rubber spatula until dough just comes together.
11
Gently knead dough into ball; wrap in plastic wrap, and chill 1 hour or overnight.
12
Flour work surface, and roll dough into 14-inch circle.
13
Press dough disk into 9x2-inch pie or tart pan, trim edges, if necessary, and prick bottom all over with a fork.
14
Chill 15 minutes before filling.

617

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups sugar snap peas, plus extra for garnish, if desired, 1 clove garlic, 1 1/4 cups reduced-fat ricotta cheese, 1/4 cup freshly grated Parmesan cheese, and more.

Yes, Ricotta-Snap Pea Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta-Snap Pea Tart

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