Ingredients:

  • 250 g All-Purpose (Plain) Flour
  • 125 g Unsalted Butter (very cold, cubed)
  • 1/2 tsp Fine Sea Salt
  • 4–6 tbsp Ice Water
  • 1 cup Fresh or Frozen Peas (shelled)
  • 1 cup Fresh Broad Beans (shelled and peeled, if desired)
  • 1 tsp Olive Oil (for blanching)
  • 450 g Whole Milk Ricotta Cheese
  • 2 large Eggs
  • 60 g Freshly Grated Parmesan Cheese
  • 1 tbsp Lemon Zest (from 1 large lemon)
  • 1 tbsp Lemon Juice (freshly squeezed)
  • 2 tbsp Fresh Mint (finely chopped)
  • 1 tbsp Chives (finely chopped)
  • 1/2 tsp Black Pepper
  • 1/2 tsp Flaky Sea Salt (plus extra for finishing)
  • 1/4 cup Hazelnuts (roughly chopped, toasted)
  • 1 tsp Extra Virgin Olive Oil (for drizzling)

Instructions:

  1. Stage 1: The Pastry (The Base). In a large bowl or food processor, combine the flour and salt. Add the cold, cubed butter and cut it into the flour using your fingertips or pulse the processor until the mixture resembles coarse breadcrumbs.
  2. Slowly incorporate 4 to 6 tablespoons of ice water, one tablespoon at a time, until the dough just comes together into a cohesive ball. Do not overwork. Flatten the dough into a disc, wrap it tightly in cling film, and chill in the refrigerator for at least 45 minutes.
  3. Roll the chilled dough out to about 3 mm thick (1/8 inch). Carefully line the 9-inch tart tin, pressing gently into the flutes. Trim the excess dough. Prick the base all over with a fork and place the lined tin back in the fridge or freezer for 15 minutes.
  4. Stage 2: Blind Baking. Preheat the oven to 200°C (400°F). Line the pastry case with parchment paper and fill with baking weights. Bake for 15 minutes. Carefully remove the weights and parchment.
  5. Reduce the oven temperature to 180°C (350°F) and bake for another 10–12 minutes until the base is dry and pale golden. Remove from oven and allow to cool slightly.
  6. Stage 3: The Filling and Assembly. Blanch the Greens: Bring a small pot of salted water to a rolling boil. Drop the peas and broad beans in for 60 seconds. Immediately transfer them to an ice bath, then drain well.
  7. Toast the chopped hazelnuts in a dry pan until fragrant. Set aside. In a medium bowl, whisk the ricotta, eggs, Parmesan, lemon zest, lemon juice, mint, chives, salt, and pepper until just combined and fluffy.
  8. Pour the ricotta mixture into the pre-baked pastry case. Gently distribute the blanched peas and broad beans evenly across the top of the ricotta mixture.
  9. Stage 4: Final Bake and Finish. Return the tart to the 180°C (350°F) oven. Bake for 30–35 minutes, or until the ricotta is set, firm to the touch, and lightly golden around the edges.
  10. Allow the tart to cool in the tin for at least 30 minutes before carefully removing the outer ring. Just before serving, drizzle lightly with Extra Virgin Olive Oil, scatter the toasted hazelnuts, and finish with a pinch of flaky sea salt.