Hello, domestic goddess here.

So on my week of vegetarianism I have tried to be a little more adventurous in my cooking (as in actually cooking things instead of just heating things up). Here’s another very successful recipe of the week – although I did have some issues with pastry, and flour, and my outfit for the day (note that black t-shirts and flour aren’t an attractive recipe!).

So come on kids… try it yourself… it’s DELICIOUS.

Agsieb’s Pea, Tomato, Courgette and Ricotta Tart
(Stolen from Delia)

Serves around 6 people, although we had a quarter each with just salad and that was pretty filling.


250g shortcrust pastry
100g peas fresh or frozen
1 tbsp olive oil
1 onion sliced
1 courgette, diced
250g pot ricotta
2 medium eggs, beaten
3 tbsp semi-skimmed milk
8-10 cherry tomatoes, halved
4 tbsp freshly grated Parmigiano Reggiano


1. Preheat the oven to 200c, gas mark 6. Roll out the pastry on a lightly floured work surface to a circle shape, about 3mm–4mm thick. Then use the pastry to line a 20cm deep loose-bottomed flan tin. Line with foil and uncooked rice or dry beans and bake for 12–15 minutes until pale golden (this sounds like a waste of rice unless you like it so much you want to cook it again – use the same rice next time!). Remove foil.

2. While the case is cooking, cook the peas in a pan of boiling water until just tender. Drain. Heat the oil in a frying pan and cook the onion and courgette for 5 minutes until softened and golden. Add the peas and stir together.

3. Beat the ricotta with the eggs, milk and seasoning. Stir in the peas and onion mixture and use to fill the pastry case. Arrange the halved tomatoes around the edge. Scatter with the Parmigiano and bake for 30–35 minutes until golden and puffy and ta daaa! serve up hot or cold. (perfect for a more interesting lunch box!!)

And just to make it even more exciting; here’s a little tip (mama agsieb used to do this when we were little) – if you’ve got any leftover pastry use it to make some jam tarts. They only take about 20mins so not as long as the others but they are seriously yummy.


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