That sounds much nicer as Pea Tart.
Using the very flakey Filo pastry makes this tart special. The recipe is from one of my many Gourmand magazine issues.
But I made some changes.
Using a 24 cm baking dish which can be opened, it made preparing easy. I buttered it first then layered the filo sheets in. Brushing them with softened butter in between. Criss cross layering makes the tart stable.
But 6 filo pastry sheets are enough. I defrosted the peas in a bowl of cold water, drained them and put them in the microwave for 3 minutes and cooled them down again.
In a bigger bowl I put all the other ingredients in and stirred them well. Then added the peas and poured the whole mix in the tart shell.
Preheat the oven to 180 C.
Bake 35 min and take a wooden skewer to look if the mix has set. Take it out of the oven and let it rest 15 minutes to further set. Take the ring off and serve.
It can be enjoyed warm or at room temperature.
Ingredients:
6 sheets Filo pastry
60 g soft butter
350 g peas
30 g bacon bits
1 green onion
3 eggs
60 g Parmesan
250 g Ricotta
150 g double cream
2 stalks mint
3 stalks parsley
salt, pepper, herbes de Provence, Piment d'Espelette
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