Plant-Based

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Sweet Pea & Ricotta Tart

Preparation Time 20 minutes Total Time 30 minutes Serves 6

1 round of Flaky Pie Dough (see opposite page) or refrigerated 22cm shortcrust pastry, rolled into a 30cm circle

2 tsp olive oil

1 medium leek, chopped

2 cups fresh or frozen (thawed) peas

1 tbsp fresh lemon juice

¾ cup ricotta

110g cream cheese, softened

¼ cup grated pecorino

½ tsp grated lemon zest

½ cup microsprouts or microgreens

1. preheat oven to 205°c. Fit dough into a 22cm pie plate. trim excess dough, leaving a 2,5cm overhang; tuck overhang under and crimp edges. line dough with baking paper or foil; fill with pie weights or dried beans. Bake for 15 minutes or until dough is set. remove baking paper with weights. Bake for 8 to 10 minutes more or until crust is golden brown. remove from oven; let it cool on a wire rack.

2. in a 25cm frying pan, heat oil on medium. add leek and ¼ tsp each salt and pepper. cook for 3 minutes or until leek is tender, stirring occasionally. add peas. cover pan; cook for 3 to 5 minutes or until peas are tender, stirring once halfway through. let pea mixture cool. stir in lemon juice.

3. stir ricotta, cream cheese, pecorino, lemon zest and â…› tsp salt in a bowl until well combined. spread in pie shell. top with pea mixture. Garnish with microsprouts.

EACH SERVING ABOUT 1 860KJ, 13G PROTEIN, 30G FAT (15G SATURATED), 32G CARBOHYDRATE, 4G FIBRE, 470MG SODIUM.

FLAKY PIE DOUGH