1Tbsp. mint, chopped, plus small mint leaves to garnish
1g large garlic clove, peeled
Zest and juice of 1⁄2 lemon
A small handful of pea shoots, and edible flowers to garnish
Directions
Step 1
Preheat oven to 200°C (180°C) mark 6. On a lightly floured surface, roll out puff pastry to a rectangle about 30.5 x 35.5cm (12 x 14in) and 5mm (1⁄4in) thick. Trim and discard the edges.
Step 2
Put on to a baking sheet lined with baking parchment and bake for 12min 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 baking sheet down to flatten and bake for another 35-40min or until golden and crisp. Remove from the oven and allow to cool.
Step 3
Bring a full kettle to the boil. Pour half the boiling water into a large pan, add beans and boil for 3min. Drain and tip into a large bowl of icy water. Pod beans. Put peas into a large bowl and cover with the remaining boiling water. Set aside for 5min, then drain.
Step 4
In a food processor or with a stick blender, blend 150g (5oz) of the peas with the ricotta, mint and garlic. Stir through lemon zest and season to taste.
Step 5
Spread ricotta mixture over the cooled tart. Toss the beans and remaining peas with the lemon juice. Scatter over the tart with the mint, pea shoots and edible flowers.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
