{"id":5672136,"date":"2023-04-06T16:17:02","date_gmt":"2023-04-06T14:17:02","guid":{"rendered":"https:\/\/www.sixtyfivespoons.com\/2023\/04\/06\/tartelettes-printemps\/"},"modified":"2023-05-16T14:19:17","modified_gmt":"2023-05-16T12:19:17","slug":"spring-pea-tarts","status":"publish","type":"post","link":"https:\/\/www.sixtyfivespoons.com\/en\/2023\/04\/06\/spring-pea-tarts\/","title":{"rendered":"Spring pea tarts"},"content":{"rendered":"[vc_row css=&#8221;.vc_custom_1610365627683{padding-top: 50px !important;}&#8221;][vc_column width=&#8221;1\/4&#8243;]<div class=\"norebro-heading-sc heading text-left\"\n\tid=\"norebro-custom-69f366347aef5\" \n\t \n\t>\n\t\n\t\n\t\n\t<h3 class=\"title\">\n\t\tIngredients\t<\/h3>\n\n\t\n\t\t\t<p class=\"subtitle\">\n\t\t\tFor 4 small tarts\t\t<\/p>\n\t\t\n<\/div><div class=\"norebro-text-sc \" \n\tid=\"norebro-custom-69f366347b154\" \n\t \n\t>\n\n\t<p>1 kg of split peas<br \/>\n4-5 asparagus heads<br \/>\n400g of ricotta<br \/>\nfresh herbs<br \/>\nred onion<br \/>\ngrated parmesan cheese<br \/>\nlemon juice<br \/>\nsalt, pepper and olive oil<\/p>\n<p><strong>For the parmesan pastry dough:<\/strong><\/p>\n<p>150 g of salted butter<br \/>\n220g of flour<br \/>\n80g of grated parmesan cheese<br \/>\n2 &#8211; 3 tablespoons of water<\/p>\n\t\n<\/div>[\/vc_column][vc_column width=&#8221;3\/4&#8243;]<div class=\"norebro-heading-sc heading text-left\"\n\tid=\"norebro-custom-69f366347b326\" \n\t \n\t>\n\t\n\t\n\t\n\t<h3 class=\"title\">\n\t\tA spring recipe !\t<\/h3>\n\n\t\n\t\t\t<p class=\"subtitle\">\n\t\t\t\t\t<\/p>\n\t\t\n<\/div><div class=\"norebro-text-sc \" \n\tid=\"norebro-custom-69f366347b3fc\" \n\t \n\t>\n\n\t<p>This spring recipe with peas, asparagus and ricotta cheese is perfect for a starter dish or even as an entr\u00e9e ! Light and fresh with vegetables and herbs!<\/p>\n\t\n<\/div>[vc_empty_space][vc_single_image image=&#8221;5672050&#8243; img_size=&#8221;500&#215;800&#8243;][vc_empty_space][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1610365799045{padding-top: 50px !important;}&#8221;][vc_column css=&#8221;.vc_custom_1610365780072{border-top-width: 3px !important;border-right-width: 3px !important;border-bottom-width: 3px !important;border-left-width: 3px !important;border-left-color: #c69f73 !important;border-left-style: solid !important;border-right-color: #c69f73 !important;border-right-style: solid !important;border-top-color: #c69f73 !important;border-top-style: solid !important;border-bottom-color: #c69f73 !important;border-bottom-style: solid !important;border-radius: 2px !important;}&#8221;]<div class=\"norebro-heading-sc heading text-center\"\n\tid=\"norebro-custom-69f366347b4c6\" \n\t \n\t>\n\t\n\t\n\t\n\t<h3 class=\"title\">\n\t\tMethod\t<\/h3>\n\n\t\n\t\t\t<p class=\"subtitle\">\n\t\t\t\t\t<\/p>\n\t\t\n<\/div>[vc_empty_space][vc_single_image image=&#8221;5672052&#8243; img_size=&#8221;400&#215;700&#8243; alignment=&#8221;center&#8221;][vc_empty_space]<div class=\"norebro-text-sc \" \n\tid=\"norebro-custom-69f366347b5c0\" \n\t \n\t>\n\n\t<ol>\n<li>Start by preparing the pastry dough: in a bowl combine the flour and the parmesan cheese.<\/li>\n<li>. Add in the butter in small cubes and combine until the mixture becomes crumbly.<\/li>\n<li>Add progressively the water until a ball of dough forms.<\/li>\n<li>Cover the dough with plastic wrap and put in the refigerator for 30 minutes.<\/li>\n<li>\u00a0When ready to use, roll out the dough in the Silpat tart mold.<\/li>\n<li>\u00a0Cook for 10-15 minutes at 350 F. Set aside to cool completely.<\/li>\n<li>\u00a0In another bowl, mix the ricotta cheese with lemon juice, salt and pepper according to taste.<\/li>\n<li>\u00a0 Shell the peas and cut the asparagus heads and blanch them in boiling water for 5 minutes. Once cooked transfer them to a bowl with iced water to stop them for cooking further.<\/li>\n<li>\u00a0Garnish the tarts with ricotta cheese and top with the peas, asparagus, fresh herbs, red onion and parmesan cheese. Add salt and pepper to finish. Serve cold as starter to entr\u00e9e!<\/li>\n<\/ol>\n\t\n<\/div>[vc_single_image image=&#8221;5672054&#8243; img_size=&#8221;400&#215;700&#8243; alignment=&#8221;center&#8221;][vc_empty_space][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"<p>[vc_row css=&#8221;.vc_custom_1610365627683{padding-top: 50px !important;}&#8221;][vc_column width=&#8221;1\/4&#8243;][\/vc_column][vc_column width=&#8221;3\/4&#8243;][vc_empty_space][vc_single_image image=&#8221;5672050&#8243; img_size=&#8221;500&#215;800&#8243;][vc_empty_space][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1610365799045{padding-top: 50px !important;}&#8221;][vc_column css=&#8221;.vc_custom_1610365780072{border-top-width: 3px !important;border-right-width:&#8230;<\/p>\n","protected":false},"author":2,"featured_media":5672050,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uf_show_specific_survey":0,"_uf_disable_surveys":false},"categories":[434],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8.1 - 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