Ingredients
Dressing
Method
1.Preheat oven to 200°C (180°C fan forced). Grease a 23cm (9-inch) round springform pan.
2.Process 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.
3.Using 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.
4.Meanwhile, process ricotta, goat’s cheese, milk, mustard and garlic with remaining pecorino, eggs and salt until smooth.
5.Pour 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.
6.Meanwhile, 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.
7.Heat 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.
8.Make 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.
9.Just 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.
Note
