Spring Ricotta Tart

Ingredients

• 320 g Puff Pastry
• 180 g Ricotta
• 180 g Frozen Peas
• 4 pcs Spring Onion
• 2 pcs Garlic
• 10 pcs Mint
• 1 pcs Lemon
• 1 pcs Egg
• 1.3333333333333333 tbsp Olive Oil
• 30 g Parmesan
• 1.5 tsp Kosher Salt
• 0.75 tsp Black Pepper

Method

1. Thinly slice {spring_onion}, mince {garlic}, finely chop {mint}, and zest and juice {lemon}, keeping the white and green parts of {spring_onion} separate for even cooking.
2. Roll {puff_pastry} on a parchment-lined sheet pan, score a border without cutting through, dock the center with a fork, and chill briefly so the layers bake up crisp and defined.
3. In a bowl, stir {ricotta} with {parmesan}, half the {mint}, the {lemon} zest, a little {lemon} juice, {kosher_salt}, and {black_pepper} until light and spreadable, then fold in part of the green {spring_onion}.
4. Heat {olive_oil} in a medium skillet over medium heat, add the white parts of {spring_onion} with a pinch of {kosher_salt}, sweat until softened and fragrant, then add {garlic} and cook briefly. Add {frozen_peas}, season again with {kosher_salt} and {black_pepper}, and sauté until hot, glossy, and just tender. Finish with a little {lemon} juice.
5. Beat {egg} and brush it over the border of {puff_pastry} so it bakes deeply golden while the center stays flatter for the topping.
6. Bake {puff_pastry} in a hot oven until the border is well puffed and deeply golden and the center looks dry and crisp, then press the center lightly if needed to keep the base open for topping.
7. Spread the {ricotta} mixture over the warm {puff_pastry}, spoon over the {frozen_peas}, and finish with the remaining green {spring_onion}, remaining {mint}, a drizzle of {olive_oil}, and a final pinch of {black_pepper} for freshness and contrast.