This crustless tart is such a lovely dish to make in spring when mint and parsley are going crazy in the garden. It’s a great way to get some greens into you! 

Serves 6 

 

Ingredients 

50g butter 

1 bunch spring onions, sliced thinly 

500g frozen peas 

150g ricotta cheese OR use cottage cheese 

2 tbsps cream 

Small handful each mint leaves and parsley leaves, roughly chopped 

2 large eggs 

100g parmesan, grated 

2 tbsps gluten free flour 

½ tsp sea salt and decent grind of pepper 

A little olive oil 

 

Method 

1. Preheat the oven until 190 C. Grease a 23cm springform cake tin and line with baking paper.
2. Gently fry the onions in butter until soft then add the peas and gently cook for five minutes or until they’re thawed.
3. Using a food processor, blend half the onion and pea mixture with ricotta/cottage cheese and cream until quite smooth. Add remaining ricotta/cottage cheese, herbs and eggs and briefly blend until mixed. Transfer to a bowl, add the rest of the onion/peas, half the parmesan cheese, flour and season with salt and pepper. Give it a good stir and pour into the prepared tin. Drizzle a little olive oil on the surface and scatter the remaining cheese on top. Bake for 30 to 45 minutes until the top is golden brown, the middle is set and edges are pulling away from the sides, an indication it is cooked.
4. Rest for 10 minutes before removing from the tin and cut into wedges and serve with a salad.

 

Make it your own: 

• Replace half the peas with 2 cups shredded raw spinach.
• Replace peas with chopped asparagus when in season.
• Add chopped bacon or flaked smoked salmon to the mixture.
• Crumble over chorizo sausage before baking.
• Use basil or coriander in place of the parsley.
• Use sour cream or cream fraiche instead of cream for extra tanginess.