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