• Tweet

BABY PEA, CHICKEN and RICOTTA TART

1 sheet frozen puff pastry, thawed in refrigerator
3/4 cup frozen peas
1 1/2 cup diced cooked chicken
1 cup whole milk ricotta cheese
1 teaspoon grated lemon zest
salt and pepper to taste
Juice of 1 lemon
1/4 cu flat leaf parsley, minced
2 scallions, sliced thin.

• Preheat oven to 400˚.
• Place pastry on lined baking sheet.
• Bake until puffed, 10-13 minutes.
• Remove from oven and top with parchment paper and an inverted baking sheet.  Bake another 10 minutes until golden brown.
• Cook peas according to package directions. Reserve 1/4 cup of peas.
• In a food processor process remaining peas, 3/4 cup chicken pieces and ricotta cheese to make a chunky puree.
• Stir in lemon zest, salt and pepper.
• In a small bowl combine the parsley, scallions and remaining peas.  
• Season with lemon juice and salt.
• Spread ricotta mixture over pastry and top with parsley mixture.
• Top with remaining peas and chicken.
• Cut into pieces and serve immediately.

I had some puff pastry left so made some apple dessert tarts to go with them.