-
1
Preheat oven to 425F.
-
2
Coat baking sheet with cooking spray.
-
3
Open puff pastry sheet, and cut along one fold line to remove 1/3 puff pastry sheet.
-
4
Cut trimmed rectangle lengthwise into 8 strips.
-
5
Divide remaining 2/3 piece of puff pastry into 4 squares, and set on prepared baking sheet.
-
6
Brush squares with egg.
-
7
Place strips around sides to make crust, trimming to fit.
-
8
Brush strips with egg, then score with diagonal slashes.
-
9
Bake 20 to 25 minutes, or until golden.
-
10
Cool.
-
11
Bring pot of water to a boil.
-
12
Add 1 cup peas, and cook 3 minutes.
-
13
Remove peas with slotted spoon.
-
14
Rinse under cold water, drain, and set aside.
-
15
Return water to a boil.
-
16
Add remaining 2 cups peas and spinach.
-
17
Reduce heat to medium, and simmer 15 minutes.
-
18
Drain, and rinse under cold water.
-
19
Puree pea-spinach mixture in food processor until smooth.
-
20
Add Neufchatel cheese, Parmesan cheese and lemon juice, and puree until smooth.
-
21
Fold in green onions and mint, and season with salt and pepper.
-
22
Cut out center top of tart shells and soft pastry underneath with knife, and discard.
-
23
Spread pea-spinach mixture in shells.
-
24
Top with reserved peas.
-
25
Chill for 2 hours.
-
26
Cut each square into 2 triangles, and garnish with mint sprigs.
