Ingredients
SERVES 10
– 400 g split peas
– 250 buckwheat flour
– 1 onion thinly sliced
– 2 eggs,
– 130 g butter manually torn into small pieces
– salt to taste
– 250 g ricotta
–100 g soft type goat cheese thinly sliced
– 30 g Grana Padano grated
– 30 g of Pecorino cheese
– black pepper to taste freshly ground
– EVO to taste
Directions
In a food processor, mix flour along with a pinch of salt, then add cold butter and knead it. Right after, pour in icy water, mix until the dough gets smooth, then wrap it in plastic cling and refrigerate for ab. 30 minutes. Meanwhile, gently sauté the onion in 2-3 tablespoons of EVO for a couple of minutes before also adding in the peas. Cook for a few minutes, then cover with hot water, salt and pepper to taste and cook for 30-35 minutes. At this point, roll out the pastry dough into a 1 cm thick sheet and line a lightly greased rectangular tart mould keeping the edges off a few centimetres and cutting off the excess dough. Then, in a bowl, beat the eggs, add in the ricotta, a pinch of salt and pepper and stir until the mixture gets creamy. Finally, also incorporate the split peas and stir well. Then, sprinkle the base of the pastry with Grana Padano and Pecorino cheese, add soft cheese and lastly the cheese and pea cream. Fold the pastry edges inwards and bake at 190°C for ab. 20-25 minutes. Serve warm.
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