Spring Pea and Ricotta Tart with Lemon Zest

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light tart bursting with fresh spring peas and creamy ricotta, brightened by lemon zest in a flaky pastry crust. This french-inspired brunch (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

Instructions

  1. Step 1: Preheat oven to 400°F and lightly oil a 9-inch tart pan with 1 tablespoon olive oil.
  2. 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.
  3. 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.
  4. Step 4: Spread the ricotta and pea mixture evenly over the pastry shell, then sprinkle 1/4 cup grated parmesan cheese over the top.
  5. Step 5: Bake the tart for 25-30 minutes until the pastry is golden and puffed, and the filling is set and lightly browned.
  6. Step 6: Let the tart cool for 10 minutes before slicing to allow the filling to firm up for clean cuts.

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Frequently asked questions

How long does Spring Pea and Ricotta Tart with Lemon Zest take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Spring Pea and Ricotta Tart with Lemon Zest?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Spring Pea and Ricotta Tart with Lemon Zest?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spring Pea and Ricotta Tart with Lemon Zest for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spring Pea and Ricotta Tart with Lemon Zest vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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