ricotta and pea tartlets
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.