Categories: Vegetables- Peas
Ingredients
- 1 refrigerated piecrust
- 2 cups shelled English peas
- 1 container (15 oz.) ricotta
- 3 eggs1/4 cup plus 2 Tbsp. grated pecorino cheese
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup finely chopped chives
Directions
- Heat oven to 400 degrees. Roll out piecrust on a lightly floured surface and fit into a 10-inch
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tart pan with a removable bottom. Peirce crust all over with a fork. Place a piece of parchment paper over crust and fill with dried beans or pie weights. Bake 12 minutes. Carefully remove beans or weights and paper.
- Meanwhile, blanch [peas by cooking them in salted water for 2 minutes and rinsing under cold water.
- Using a hand mixer, beat ricotta, eggs, 1/4 cup pecorino, salt and pepper for 1 minute. Fold I peas and chives. Transfer to crust, smoothing top. Sprinkle with 2 Tbsp. pecorino. Bake 30 to 35 minutes, until set.