Snap Pea Tart

This ricotta tart is topped with roasted asparagus and sliced raw snap peas for a fresh crunch.


1 ball pie dough (see recipe for Old Fashioned Pie Dough)
1 cup ricotta cheese
1 lemon, zest and juice
3 sprigs dill, chopped
1/2 lb asparagus, cut into 1" long pieces
1/2 lb snap peas


  1. Roll the pie dough into a 14 inch round that is 1/8" thick
  2. Combine the ricotta, lemon zest, juice, and chopped dill with a big pinch of salt and grind of black pepper
  3. Schmear the ricotta in the center of the pie dough leaving a 3 inch boarder around the edge
  4. Scatter the sliced asparagus over the ricotta and lightly press into the cheese
  5. Season with an extra pinch of salt and black pepper
  6. Fold up the edges of the dough up and around the ricotta to make a folded crust all around the ricotta
  7. Chill for 30 minutes
  8. Preheat oven to 400F and bake the tart until the bottom crust is cooked through (about 35 minutes)
  9. Meanwhile, slice the peas into 1/4" wide pieces
  10. Just before serving toss the peas with a glug of olive oil and pinch of salt
  11. Top the tart with the peas, slice, and serve