Ricotta, Spinach and Pea Tart

Method

Step one

Preheat the oven to 180?C, 350?F, gas mark 4.

Step two

In a bowl, place the McDougalls Shortcrust Pastry Mix and water, and mix to make a dough. Then form the dough into a ball, wrap, and chill for 30 minutes.

Step three

On a lightly floured work surface, roll out the pastry to make roughly 10 x 10cm circles the thickness of a £1 coin. Line the small tins with the pastry and gently press to line the edges. Trim any excess pastry.

Step four

Prick the pastry base all over with a fork, line with a piece of baking paper, then fill with ceramic baking beans or uncooked rice.

Step five

Bake for 20 minutes until the edges feel firm, then remove the paper and beans.

Step six

For the filling, in a mixing bowl, beat together the ricotta, pecorino, eggs, mint, lemon zest, and black pepper, and crumble in the OXO Vegetarian Stock Cube. Fold in the peas and spinach.

Step seven

Spoon the ricotta mixture into the pastry tarts. Bake for a further 20 minutes or until the filling is piping hot.

Step eight

Plate on a bed of pea shoots, drizzle with the olive oil and balsamic to serve.

Tips

The ricotta tart also works really well made with roast peppers and grilled courgettes instead of spinach and peas.