Spring Pea & Ricotta Tart Recipe For Kids

Spring Pea & Ricotta Tart Recipe For Kids

One of the first vegetables that Lexi and I started growing at home were peas. They’re one of those wonderful vegetables that are easy to grow and great for kids to snack on straight from the garden. This spring pea and ricotta tart is a great spring recipe for kids to help make.

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Growing Peas

If you haven’t already planted them, now is a great time! We planted ours in June and we are starting to get our first peas. Peas are a wonderful plant because they the more you pick, the more they produce.

Peas produce pretty flowers and little tendrils for climbing. They don’t necessarily need a trellis, however, they are easier to pick when they are climbing.

They grow well in well-draining soil, in the full sun. As a result, you can sow your seeds directly in the garden.

For the sweetest peas, pick them just before using them. Or, pick them and snack on them raw straight away.

Cooking With Peas

Peas conjure up images of spring for me. Not only do they taste wonderfully fresh but the plants look beautiful in the spring too.

One of the things I love about peas is their vibrant colour. But this colour fades somewhat when they’re cooked.

To retain the colour add a pinch of salt to your boiling water. Once you take the peas out the water immediately immerse them in ice water.

Open pea shell still on the vine

Cooking With Your Child

This is a great recipe for kids. You can use a food processor to make your pie crust, or you can let your children get their hands dirty and mix it for you.

My philosophy is to embrace the mess. I let Lexi get stuck in and enjoy the textures and sensation of mixing by hand. When we’re done I make sure she is part of the clean up too.

However, if you are worried about the mess I recommend putting newspaper on the floor and letting your children work on a tray. As a result, the cleanup will be much faster and easier.

Child's hands rolling out pastry dough

Spring Pea & Ricotta Tart Recipe For Kids

With our first peas ready to harvest I sent Lexi into the garden to pick some for this delicious spring pea and ricotta tart. Not only does it look pretty but it tastes of spring too!

Kids love mixing, kneading and rolling. Most importantly, they love eating what they have helped grow and harvest. That makes this a great recipe to make with your child.

We pre-prepared our tart crust and then made the filling the following day. So it made Lexi feel like we baked and cooked together two days in a row. She particularly enjoyed that.

Spring Pea & Ricotta Tart

Prep Time20 mins
Cook Time30 mins
Course: Side Dish
Keyword: pastry, tart
Servings: 6
Author: Candice Alvey

Ingredients

Tart Crust

  • 1 ¼ cups all-purpose flour
  • ¼ tsp salt
  • ½ cup cold butter
  • ice water

Filling

  • 2 tsp olive oil
  • medium onion chopped
  • 2 cups peas fresh or frozen (thawed)
  • 1 Tbs lemon juice fresh
  • ¾ cup ricotta
  • 1 package cream cheese softened
  • ½ cup pecorino grated
  • 1 Tbs lemon zest
  • ½ cup microgreens

Instructions

Tart Crust

  • In the bowl of a food processor, blend flour and salt.
    Add butter and pulse until mixture resembles coarse crumbs.
  • Sprinkles 3 to 5 tablespoons of ice water, one tablespoon at a time, pulsing after each addition until large, moist crumbs begin to form.
  • Shape dough into a disk, seal in an airtight container, and refrigerate for 30 minutes or overnight.
    If chilled overnight, let dough stand for 30 minutes at room temperature before rolling.
  • Preheat your oven to 200° celsius.
  • Roll your pie crust into a large circle and fit into a pie dish.
    Trim the excess dough.
  • Line the dough with parchment paper or foil and fill with pie weights or dried beans.
  • Bake for 15 minutes or until the dough is set.
  • Remove parchment with weights and bake until the crust is golden brown, 8 to 10 minutes more.
  • Remove from oven and let cool completely on a wire rack.

Filling

  • Heat oil on medium heat.
    Add onion and ¼ teaspoon each of salt and pepper.
  • Cook until the onion is tender, stirring occasionally.
  • Add peas and cover, cooking until the peas are tender, 3 to 5 minutes
    Stir one halfway through.
  • Let the mixture cook, then stir in lemon juice.
  • In a medium bowl stir ricotta, cream cheese, pecorino, lemon zest, and ¼ teaspoon salt until well combined.
  • Spread in the cooled tart crust.
  • Top with cooled pea mixture and garnish with microgreens.

Feel like making more spring recipes for kids?

Head over to our Pinterest for more spring recipe ideas that you can make with your child.

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