Spring Pea and Ricotta Torte with Lemon and Mint

By • April 13, 2010 • 28 Comments



Author Notes: This torte is all about peas. Peas are puréed with the ricotta and also left whole for texture in this baked egg dish. The unmistakable sweetness of the peas is discretely highlighted yet balanced with the addition of lemon and mint, salty cheese and earthy nutmeg. TasteFood

Serves 8

  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped, about 1/4 cup
  • 2 cups shelled peas
  • salt
  • 1/4 cup water or chicken stock
  • 1 cup whole milk ricotta
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs
  • 1/4 cup creme fraiche
  • 1/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for sprinkling
  • 1/4 cup finely grated young Pecorino cheese
  • 2 tablespoons finely chopped fresh mint
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon freshly ground black pepper
  1. Preheat oven to 375 F. Butter a 9 inch springform pan and wrap bottom with foil to prevent any leakage.
  2. Melt 1 tablespoon butter in a skillet over medium heat. Add shallots and cook until softened, one minute. Add peas and 1 teaspoon salt; sauté briefly to coat. Add water or stock. Cook until peas are tender and liquid has evaporated. Remove from heat and let cool slightly.
  3. Transfer half of the peas to a bowl of a food processor; purée. Add ricotta and nutmeg; pulse to blend. Add eggs one at a time, blending well after each addition. Transfer to a bowl. Whisk in creme fraiche, 1/4 cup Parmigiano-Reggiano and Pecorino cheeses. Stir in remaining peas, mint, lemon zest, 1/2 teaspoon salt and black pepper.
  4. Pour eggs into prepared springform pan. Sprinkle with Parmigiano-Reggiano cheese. Bake in oven until edges are golden brown and center is puffed and cooked through, about 30-35 minutes. Remove and let cool slightly. Serve warm or at room temperature.

Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Comments (28) Questions (2)

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3 months ago dryden

I made this for Easter and I loved it but not too sure anyone else did. It is salty. Anyway I had left overs and they have been delish heated just very briefly in the microwave. I am going to make it again but not add any salt. I tink the cheeses have plenty and I love salty things.

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3 months ago lbgirl

Very helpful, thank you. I'm oversensitive to salt, so I'll definitely leave out the extra salt.

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3 months ago nonniedb

I think that it is better fresh.

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3 months ago GeorgiannaN

Thank you, I was afraid of that but will heed!

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3 months ago GeorgiannaN

Does anyone know if this would keep well in the fridge for a couple days?

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3 months ago Carla

Good looking quiche, I will share the ingredients over six small dishes

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about 1 year ago krusher

I have just made this and enjoyed my first portion from the first mouthful. This is my kind of food. Beautiful.

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over 1 year ago ChristyBean

I made this last night, and it was a hit! I served it with steamed leeks with a mustard shallot vinaigrette - very springtimey! The mint and lemon were so nice - it really made the dish shine!

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over 1 year ago nonniedb

Could I use frozen peas this winter?

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over 1 year ago TasteFood

Absolutely!

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about 2 years ago nzle

I made this for dinner tonight and had to stop myself from eating it all -- so so good!

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about 2 years ago Tokyo bakephile

I made this yesterday for lunch coupled with homemade cornbread croque-monsieur. I didn't have ricotta so I used cottage cheese, nor mint leaves so I just didn't use. It was so tasty and lemon flavor was so good. Next time I will try with mint though:-) Thank you!

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over 2 years ago Louelle

THANK YOU FOR POSTING THIS FABULOUS LOOKING RECIPE - THANKS FOR SHARING - I CAN'T WAIT TO MAKE THIS! AND SHARE IT FORWARD! PEAS AND MINT- YUMM!

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about 3 years ago gina_berthold

made this for easter brunch. so easy to make and so tasty! i loved the sweetness of the peas with a hint of lemon and mint. thanks for the great recipe!

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over 3 years ago lbgirl

I was worried about this, because I'm not usually much of a fan of fresh mint, but I just had it for dinner and it was really terrific. I only have a mini food processor available to me right now, and the peas, ricotta, and eggs fit nicely into it, so I didn't have to process things in batches!

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over 3 years ago broccolirose

Natalie is a recipe tester for Food52.

I made this last night for dinner. It's comes together so easily and has a great springy green color. I served it with some baked sweet potatoes. So good!

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about 4 years ago MissEliz

I made this for a pot luck last night. Everyone loved it! What a great tort!

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over 4 years ago cottageindustrialist

Looks and sounds gorgeous. Wishing I had a brunch planned where I could serve this.

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over 4 years ago Oui, Chef

I don't think I've ever seen anything quite like this, and can't wait to try it!

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over 4 years ago TasteFood

Thanks, Oui Chef!

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over 4 years ago Culinista Annouchka

That looks delicious! I will def try it!

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over 4 years ago TasteFood

Thank you, I hope you enjoy it.

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over 4 years ago NakedBeet

I'm skeptical about the purreed peas, but I think I'm going to try this out because I love ricotta so much and it's such a lovely torte!

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over 4 years ago TasteFood

Let me know what you think!

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over 4 years ago WinnieAb

Ok, now that is fantastic. You never cease to amaze.

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over 4 years ago TasteFood

Thanks, Winnie!

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over 4 years ago Kayb

This sounds astoundingly wonderful. I must try it, soon. I'm intrigued by the nutmeg; wherever did you come up with the idea for that?

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over 4 years ago TasteFood

As much as I love the sweet peas, I craved a little something to keep their sweetness in check. The nutmeg does just that - it adds a hint of depth in the background, just enough to offset the peas.