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Speedy Pea, Mozzarella and Lemon Tart Topped With Bodkin's Red Cabbage and Ginger


Serves 6

- 500g Block of puff pastry

- 200g Frozen peas

- 3 Garlic cloves

- 250g Ricotta

- 1 Egg

- 200g Mozzarella

- Salt and Pepper

- Zest of 1 Lemon

- Cress to Garnish

- Bodkin's Red Cabbage and Ginger to Top



- Preheat the oven to 180c. Roll out the pastry onto a baking tray and bake for 20 minutes. If pastry rises then push it back down until its flat

- Tip 3/4 of the peas and garlic cloves and 1-2 tablespoons of water into a blender and blitz until you have a lovely rough, bright green paste. In a separate bowl mix the ricotta and egg. Add the ricotta to the pea paste lightly so there are pockets of green.

- Dollop the combined mixture onto the tart base. Top with the remaining peas and torn mozzarella. Season with salt and pepper and bake for 15 minutes.

- Remove from oven and garnish with cress and lemon zest


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