Spring Pea and Ricotta Tart with Lemon Zest

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light tart bursting with fresh spring peas and creamy ricotta, brightened by lemon zest in a flaky pastry crust. This French-inspired brunch recipe (vegetarian), ready in about 45 minutes, layers frozen peas, thawed, ricotta cheese, lemon zest into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 French cuisine 280 cal/serving

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Ingredients

1 cup frozen peas, thawed
1 cup ricotta cheese
1 tbsp lemon zest
1 large egg
1 sheet (9x12 inches) prepared puff pastry sheet
1/4 cup parmesan cheese, grated
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

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Instructions

Step 1: Preheat oven to 400°F and lightly oil a 9-inch tart pan with 1 tablespoon olive oil.
Step 2: Roll out 1 sheet of prepared puff pastry to fit the tart pan, pressing gently into the edges. Prick the bottom with a fork to prevent bubbling.
Step 3: In a bowl, combine 1 cup thawed peas, 1 cup ricotta cheese, 1 large egg, 1 tablespoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
Step 4: Spread the ricotta and pea mixture evenly over the pastry shell, then sprinkle 1/4 cup grated parmesan cheese over the top.
Step 5: Bake the tart for 25-30 minutes until the pastry is golden and puffed, and the filling is set and lightly browned.
Step 6: Let the tart cool for 10 minutes before slicing to allow the filling to firm up for clean cuts.