Spring pie
and small vegetables by @marie_food_tips
For 6 persons :
A puff pastry
250g ricotta
1/2 lemon
A drizzle of olive oil
Salt
Pepper
4 g dill
4 g of mint
8 g of basil
4 g of parsley
A clove of garlic
2 zucchini (about 300 g)
100g fresh peas (around 400g pods)
20 to 30 g of parmesan shavings
Optional: salad of your choice for accompaniment
Preheat your oven to 180°C in fan mode.
Place your dough in a mold and using a fork, make holes in it.
Bake it for 15 minutes
Meanwhile, cut the zucchini into thin slices, set aside and shell the peas.
Cook them for about 8 minutes in a pan of boiling water, then set aside in a bowl of cold water
to keep the pretty green color of the peas
Also prepare the ricotta cream: mix, in a blender, the roughly chopped aromatic herbs,
salt, pepper, lemon juice, ricotta, garlic and a drizzle of olive oil
Remove the tart base from the oven, add the ricotta cream, the zucchini slices,
the peas, and bake for 20-25 minutes
Remove from the oven, add Parmesan shavings,
decorate with a few mint and dill leaves, and enjoy with a salad!
