Tartlets with peas and mint.

Tartlets with peas and mint.

Tartlets with peas and mint.

Tartlets, seductive mint, green peas with delicate ricotta and flavorful hard cheese, or serve warm or cold with potatoes and green salad.


500 g dough
25 g butter
4 green onion stalk (cleaned and finely chopped)
225 g frozen peas
125 g chopped grated hard cheese
3 eggs
150 ml of low-fat cream
125 g ricotta cheese
1 tbsp. l. finely chopped fresh mint
freshly ground black pepper

6 molds for tartlets of 10 cm diameter, 2.5 cm high.

Tartlets with peas and mint.

Cooking method:

1 Roll out the dough into a thin layer on a floured surface. Put the dough used molds for tartlets of 10 cm diameter. Put them in the fridge for 30 minutes.

2 Preheat the oven to 190 ° C. Melt the butter in a frying pan, sauté the green onions (2-3 minutes). Laced peas, cook for 1 minute, then remove from heat. The cooled peas with onions lay on the molds, sprinkle evenly hard cheese.

3 Corolla came loose eggs with cream, ricotta and mint. Season with freshly ground black pepper and pour the resulting mass of filling in tins. Bake for 30-35 minutes: baskets browned and the filling on top becomes dense.


Fresh peas in boiling water boil (3-4 minutes), fold in a colander, pour over with cold water to keep the bright green color, and then cook the stuffing prescription.

Replace peas 225g chopped boiled asparagus and green onions - 75 g chopped walnuts. Alternatively, boil 175 g broccoli, disassemble into small florets, stems cut and mix with 150 grams of canned corn.

Tartlets with peas and mint.

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One Response to “Tartlets with peas and mint.”

  1. […] g butter (softened); 125 g of finely crystalline sugar; 4 egg yolks (grind); 1 hour. L. vanilla extract; 2 […]

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