Prosciutto and pea tart
- 500 gram packaged ready-steamed brown basmati rice
- 1/3 cup (50g) pepitas (green pumpkin seed kernels)
- 1 1/2 cup (120g) pecorino cheese, finely grated
- 3 eggs
- 1 teaspoon sea salt flakes
- 500 gram fresh ricotta
- 150 gram soft goat's cheese
- 1/4 cup (60ml) milk
- 1 tablespoon dijon mustard
- 1 clove garlic, crushed
- 50 gram sugar snap peas, trimmed
- 80 gram frozen broad (fava) beans, peeled
- 50 gram snow peas, trimmed
- 40 gram frozen peas
- 1 teaspoon olive oil
- 4 slice (60g) prosciutto
- 100 gram goat's cheese, extra
- 1/2 cup lightly packed snowpea tendrils (optional)
- 1 tablespoon extra virgin olive oil
- 3 teaspoon white wine vinegar
Prosciutto and pea tart
- 1Preheat oven to 200°C (180°C fan forced). Grease a 23cm (9-inch) round springform pan.
- 2Process rice, pepitas and half the pecorino until rice is finely chopped. Add 1 egg and half the salt, process until mixture forms a coarse dough.
- 3Using damp hands, press rice dough over base and side of the pan, stopping 5mm (¼ inch) from the top. Bake for 30 minutes or until golden and dry to the touch.
- 4Meanwhile, process ricotta, goat's cheese, milk, mustard and garlic with remaining pecorino, eggs and salt until smooth.
- 5Pour cheese mixture into warm rice crust. Reduce oven to 180°C (160°C fan forced), bake tart 30 minutes or until a skewer inserted into the centre comes out clean. Cool 1 hour.
- 6Meanwhile, cook sugar snap peas in a large saucepan of boiling water for 1 minute. Add broad beans, snow peas and frozen peas, cook a further minute or until tender. Drain, then refresh in ice-cold water.
- 7Heat oil in a large non-stick frying pan over medium heat cook prosciutto for 3 minutes or until golden. Drain on paper towel. Break into smaller pieces.
- 8Make dressing. Place ingredients in a screw-top jar, shake well. Season to taste. Place peas and beans in a small bowl with three quarters of the dressing, toss gently to combine.
- 9Just before serving, arrange pea salad, extra goat's cheese, prosciutto and snow-pea tendrils on tart, drizzle with remaining dressing. Season with freshly ground black pepper.
Do ahead The tart and dressing can be made a day ahead. Refrigerate in separate airtight containers. Don't be concerned if the cooked tart has small cracks in the top these will be covered by the salad.
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