Pea, mozzarella and lemon tart
- May 2015
- Serves 4-6
- Hands-on time 15 min, oven time 35 min
Grab a pack of puff pastry and give Georgina Fuggle’s vibrant vegetarian tart a go, made with lots of mozzarella, peas and lemon.
- Vegetarian recipes
- 25.5g (13.9g saturated)
- 23.6g (2.2g sugars)
To strain the ricotta, put it in a sieve over a bowl for a few minutes until the excess liquid has drained away.
Don’t chop the mint until the last minute as the pieces can turn black at the edges
Bake the tart base up to a day in advance, leave it to cool, then store in an airtight container. Continue with the recipe the next day from step 3.
Rate & review