Salami, Ricotta And Pea Tart – a delicious recipe with pastry, frozen peas, egg, ricotta cheese, Parmesan cheese, flat-leaf parsley. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425u00b0F. Cut each pastry sheet in half to make 4 long rectangles. Using a small sharp knife, mark a 1/4-inch border on each pastry rectangle; don't cut through pastry. Place on a baking pan. Bake for 5 mins or until lightly browned.
2
Meanwhile, cook peas in a saucepan of boiling water for 2-3 mins or until tender. Drain. Place in a bowl. Using the back of a fork, coarsely crush peas. Add egg and ricotta; stir until well combined.
3
Spoon half the pea mixture inside the border on pastry rectangles. Top with salami. Dollop with remaining pea mixture; sprinkle with Parmesan cheese.
4
Bake for 15 mins or until bottom of pastry is puffed and crisp. Sprinkle with parsley and lemon peel. Serve with salad.
258
kcal
Calories
14
g
Fat
14
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 sheets frozen puff pastry, thawed, 1 1/4 cups frozen peas, 1 None egg, lightly beaten, 1 1/4 cups low fat ricotta cheese, and more.
Yes, Salami, Ricotta And 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.
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