Wednesday, July 9, 2008

Snap Pea Tart

This recipe was sent to me by High Mowing Seeds. It looks yummy. There are tons of peas available at the market right now, I bet any would be good in this.

This tart goes together in no time and is delicious both hot and cold, especially served with a wedge of cornbread and a hearty salad of nuts and roasted vegetables. The ricotta really highlights the fresh flavor of the snap peas. If you don't have shallots on hand, chopped onions or scallions will work.

2 cups sugar snap peas, plus extra for garnish, if desired
1 clove garlic
1 1/4 cups Ricotta cheese
1/4 cup Parmesan cheese
2 shallots, chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp nutmeg
2 eggs
Pie crust

Preheat oven to 425F. Put snap peas and garlic in food processor or blender, and process until finely chopped. Add Ricotta, Parmesan cheese, shallots, salt, pepper and nutmeg, and process until just combined. Add eggs, and process until smooth. Pour mixture into crust. Bake 10 minutes; reduce heat to 350F, and bake 25 to 30 minutes more, or until filling has puffed up and set and crust is golden brown. Garnish with steamed sugar snap peas, if desired.

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