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
shallot, finely chopped, about 1/4 cup
shelled peas, divided
water or chicken stock
whole milk ricotta
finely grated Parmigiano-Reggiano cheese, plus extra for sprinkling
Preheat oven to 375° F. Butter a 9-inch springform pan and wrap bottom with foil to prevent any leakage.
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.
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 crème fraîche, 1/4 cup Parmigiano-Reggiano, and Pecorino cheeses. Stir in remaining peas, mint, lemon zest, 1/2 teaspoon salt and black pepper.
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.