Try this Salami, Ricotta & Pea Tart recipe, or contribute your own.
Suggest a better description2 sheets frozen reduced-fat puff pastry, thawed
1¼ cups frozen peas
1 egg, lightly whisked
300g fresh low-fat ricotta
100g shaved salami
¼ cup shredded parmesan
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoon finely grated lemon zest
1 Preheat oven to 220ºC/ 200ºC fan-forced. Cut each pastry sheet in half to make 4 long rectangles. Using a small, sharp knife, mark a 1cm border
on each pastry rectangle (don’t cut through pastry). Place pastry on 2 baking trays. Bake for 5 minutes or until lightly coloured.
2 Meanwhile, cook peas in a saucepan of boiling water for 5 minutes or until tender. Drain. Place in a bowl. Using the back of a fork, coarsely crush peas. Add egg and ricotta; stir until well combined.
3 Spoon half the pea mixture inside the borders on pastry rectangles. Top with salami. Dollop with remaining pea mixture; sprinkle with parmesan. Bake for 15 minutes
or until base of pastry is puffed and crisp. Sprinkle with parsley and lemon zest. Serve tarts with salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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