Recipe

Prosciutto and pea tart

  • 1 hr 30 mins cooking
  • Serves 8
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Ingredients

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)
Dressing
  • 1 tablespoon extra virgin olive oil
  • 3 teaspoon white wine vinegar

Method

Prosciutto and pea tart
  • 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.

Notes

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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