Spring pea, thyme & lemon ricotta tart recipe

Spring pea, thyme & lemon ricotta tart

Budget friendly fresh food

Aldi has partnered with award winning Scottish Chef and professional MasterChef contestant, David Hetherington, to help customers re-create a range of vibrant and delicious meals that will feed four people for less than £1.50 per person using fresh local Scottish produce.

David Hetherington, Head Chef at Glasgow’s Locker Hyndland (we also met him whilst he was working at Bridge of Orchy Hotel) has developed a variety of recipes using local Scottish produce from Aldi to help inspire customers to create high-quality and affordable meals from their own home.

Starting with a Mother’s Day Spring Pea, Thyme & Lemon Ricotta Tart and Berry Pavlova, over the next four weeks David will release a series of healthy meal ideas for four, with suggestions on how to spice up your lunch whilst working from home, as well as offering a step-by-step guide on how to create the ultimate Aldi Easter Sunday roast.

Weekly recipe suggestions and step-by-step cooking guides will feature across David’s (@chef_hetherington) and Aldi Scotland’s (@aldiscotland) Instagram and Facebook pages.

Spring pea, thyme & lemon ricotta tart

 

Spring pea, thyme & lemon ricotta tart, mixed leaf and cherry tomato salad

Serves 4

Ingredients

1 bag frozen garden peas – 59p
1 lemon – 14p
2 sprigs of thyme/pinch of dried thyme – Store cupboard
250g Ricotta – 75p
1 roll puff pastry – 79p
Good twist of salt and black pepper – Store cupboard
Splash of olive oil – Store cupboard
½ pack of cherry tomatoes – 34p
1 bag baby leaf salad – 69p

Method

Pre heat the oven to 180°C/ gas mark 4.
Line a rectangular baking tray, or a round one, with baking parchment, then line with pastry.
Next up, line the puff pastry with baking parchment, and fill with baking beans (this could be lentils, raw chickpeas, or you can buy real baking beans online, I choose to use lentils), this stops the middle of the tart rising while you bake the pastry. Leave a little pastry lip hanging out the top for a wee bit of crunch. Pop the tart in the oven and bake for around 20 minutes or until the pastry is looking golden.

While the pastry is cooking, chuck the ricotta into a bowl, add some chopped thyme (or a pinch of dried thyme), squeeze of lemon juice, some lemon zest and some salt and pepper.

Put a pot of water on to boil. Once boiling add in the frozen peas and allow it to come back to the boil and immediately strain off the water and chill, this is important to keep the colour, nutrients and flavour in the peas.

Once the pastry is cooked, and cooled, fire in the ricotta mix, smooth it out to the
edges and fill the pastry, toss the peas with some olive oil, salt, pepper, thyme and a squeeze of lemon, and pile them on top.

For the salad, wash the salad leaves gently under cold water, toss in olive oil, salt, pepper, halved cherry tomatoes and serve up everything with love and a big smile. ❤️

baking equipment

Link to Foodie Explorers Amazon Page listing all products.


or head on over to our Full Recipe Index

 

Spring pea, thyme & lemon ricotta tart

Spring pea, thyme & lemon ricotta tart

Ingredients
  

  • 1 bag frozen garden peas – 59p
  • 1 lemon – 14p
  • 2 sprigs of thyme/pinch of dried thyme - Store cupboard
  • 250 g Ricotta – 75p
  • 1 roll puff pastry – 79p
  • Good twist of salt and black pepper - Store cupboard
  • Splash of olive oil – Store cupboard
  • ½ pack of cherry tomatoes – 34p
  • 1 bag baby leaf salad – 69p

Instructions
 

  • Pre heat the oven to 180°C/ gas mark 4.
  • Line a rectangular baking tray, or a round one, with baking parchment, then line with pastry.
  • Next up, line the puff pastry with baking parchment, and fill with baking beans (this could be lentils, raw chickpeas, or you can buy real baking beans online, I choose to use lentils), this stops the middle of the tart rising while you bake the pastry. Leave a little pastry lip hanging out the top for a wee bit of crunch. Pop the tart in the oven and bake for around 20 minutes or until the pastry is looking golden.
  • While the pastry is cooking, chuck the ricotta into a bowl, add some chopped thyme (or a pinch of dried thyme), squeeze of lemon juice, some lemon zest and some salt and pepper.
  • Put a pot of water on to boil. Once boiling add in the frozen peas and allow it to come back to the boil and immediately strain off the water and chill, this is important to keep the colour, nutrients and flavour in the peas.
  • Once the pastry is cooked, and cooled, fire in the ricotta mix, smooth it out to the
  • edges and fill the pastry, toss the peas with some olive oil, salt, pepper, thyme and a squeeze of lemon, and pile them on top.
  • For the salad, wash the salad leaves gently under cold water, toss in olive oil, salt, pepper, halved cherry tomatoes and serve up everything with love and a big smile
Keyword afternoon tea, main course, spring

LET’S CONNECT!

instagram follow

facebook follow
twitter
pinterest follow

You can also subscribe to Foodie Explorers to keep up to date with all new recipes.

Sign up button

See the handy Pinterest image below if you wish to pin this for later 😘

Spring pea, thyme & lemon ricotta tart

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.