Sweet Pea and Ricotta Tart

Name: Sweet Pea and Ricotta Tart
Prep time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 1/4 c. all-purpose flour; 1/4 tsp. salt; 5 tbsp. cold butter; 3 tbsp. trans-fat free vegetable shortening; ice water; 2 tsp. olive oil; 1 medium leek, chopped; 2 c. fresh or frozen (thawed) peas; 1 tbsp. fresh lemon juice; 3/4 c. ricotta; 4 oz. cream cheese, softened; 1/4 c. grated Pecorino cheese; 1/2 tsp. grated lemon zest; 1/2 c. microsprouts or microgreens

By The Good Housekeeping Test KitchenPublished: Aug 3, 2016

Mike Garten

Yields:

Prep Time:

20 mins

Total Time:

30 mins

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This pretty tart has a burst of spring vegetables in every bite.

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Ingredients

Tart Crust

1 1/4 cups
all-purpose flour
1/4 tsp.
salt
5 Tbsp.
cold butter
3 Tbsp.
trans-fat free vegetable shortening
ice water

Filling

2 tsp.
olive oil
1
medium leek, chopped
2 cups
fresh or frozen (thawed) peas
1 Tbsp.
fresh lemon juice
3/4 cup
ricotta
4 oz.
cream cheese, softened
1/4 cup
grated Pecorino cheese
1/2 tsp.
grated lemon zest
1/2 cup
microsprouts or microgreens

Directions

1. Step 1Make the Crust: In the bowl of a food processor, blend flour and salt. Add butter and shortening and pulse until mixture resembles coarse crumbs.
2. Step 2Sprinkle in 3 to 5 tablespoons ice water, one tablespoon at a time, pulsing after each addition, until large, moist crumbs just begin to form. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
3. Step 3Preheat oven to 400 degrees F. Roll pie crust into a 12" circle and fit into a 9" pie plate. Trim excess dough, leaving 1" overhang; tuck overhang under and crimp edges.
4. Step 4Line dough with large sheet of parchment paper or foil; fill with pie weights or dried beans. Bake 15 minutes or until dough is set. Remove parchment with weights and bake until crust is golden brown, 8 to 10 minutes more. Remove from oven; let cool completely on wire rack.
5. Step 5Make Filling: In a 10" skillet, heat oil on medium heat. Add leek and 1/4 teaspoon each salt and pepper. Cook until leek is tender, stirring occasionally, about 3 minutes. Add peas and cover; cook until tender, stirring once halfway through, 3 to 5 minutes. Let mixture cool, then stir in lemon juice.
6. Step 6In a medium bowl, stir ricotta, cream cheese, pecorino, lemon zest, and 1/8 teaspoon salt until well-combined. Spread in cooled pie shell. Top with cooled pea mixture and garnish with microsprouts.

Nutritional Information (per serving): Calories 445; Protein 13g; Carbohydrate 32g; Total Fat 30g; Saturated Fat 15g; Dietary Fiber 4g; Sodium 470mg

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