PEA BLOSSOM TART

Baked between two baking sheets, puff pastry becomes beautifully crisp, and makes the perfect base for this vegetarian tart.

Preparation 35 minutes, plus cooling Cooking about 55 minutes

PLAIN FLOUR, FOR DUSTING

500G BLOCK PUFF PASTRY

150G BROAD BEANS IN THEIR PODS, PODDED

350G FROZEN PEAS

250G RICOTTA

1 TBSP MINT, CHOPPED, PLUS SMALL MINT LEAVES, TO GARNISH

1 LARGE GARLIC CLOVE, PEELED

ZEST AND JUICE OF ½ LEMON

A SMALL HANDFUL OF PEA SHOOTS AND EDIBLE FLOWERS, TO GARNISH

1 Preheat the oven to 200°C (180°C fan oven) gas mark 6. On a lightly floured surface, roll out the puff pastry to a rectangle measuring about 30cm x 35cm and 5mm thick. Trim and discard the edges.

2 Put on to a baking sheet lined with baking parchment and bake for 12 minutes or until well puffed and golden. Remove from oven, put another piece of baking parchment just larger than the pastry on top, then another baking sheet. Press the baking sheet down to flatten and bake for another 35-40 minutes or until golden and crisp. Remove from the oven and leave to cool.

3 Bring a large pan of water to the boil, add the beans and boil for 3 minutes. Drain, then tip into a large bowl of icy water. Slip off the outer skins. Put the peas into a large bowl and cover with boiling water. Set aside for 5 minutes, then drain.

4 In a food processor or with a stick blender, blend 150g of the peas with the ricotta, mint and garlic. Stir through the lemon zest and season to taste.

5 Spread the ricotta mixture over the cooled tart. Toss the beans and remaining peas with the lemon juice. Scatter over the tart with the mint leaves, pea shoots and edible flowers.