ri­cotta and pea tartlets

donna hay - - QUICK FIX -

6 small flat­breads

2 ta­ble­spoons ex­tra vir­gin olive oil

2 cups (480g) fresh ri­cotta

1 tea­spoon finely grated lemon rind sea salt and cracked black pep­per

1 cup (40g) frozen peas, blanched

1 cup snow pea (mange tout) ten­drils

Pre­heat oven to 180°C (350°F). Us­ing an 11cm round cut­ter, cut the flat­breads into rounds and gen­tly peel apart. Brush each flat­bread with the oil and press into the holes of a 12 x ½-cup-ca­pac­ity (125ml) muf­fin tin. Cook for 4–6 min­utes or un­til crisp and golden. Al­low to cool slightly be­fore re­mov­ing from tins. Place the ri­cotta, lemon rind, salt and pep­per in a bowl and mix to com­bine. Place the peas in a bowl and gen­tly mash with a fork. Di­vide the ri­cotta mix­ture be­tween flat­bread cups, top with the peas, snow pea ten­drils, salt and pep­per to serve. Makes 12.

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