Pea, mint & ricotta filo tartlets

Pea, mint & ricotta filo tartlets

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
6
Photographer
Patricia Niven

MRS: These gorgeous little tarts are what spring tastes like to me. They are so easy to make and the filling ingredients can be easily substituted for whatever is in season.

Ingredients

Quantity Ingredient
1 1/2 tablespoons extra-virgin olive oil, for brushing
2 filo pastry sheets
80g peas, fresh or frozen
125g ricotta
zest of 1/2 lemon
1 handful mint leaves, finely chopped
4 free-range eggs
pinch of salt flakes

Method

  1. Preheat the oven to 180°C. Brush a 6-hole muffin tin with olive oil.

    Lay one of the filo sheets onto a clean work surface and brush lightly with olive oil. Cut the sheet in half lengthways and then into thirds widthways to leave you with 6 rough squares. Line the muffin tin with the squares, pushing them down fully into each holes, then repeat the process with the second filo sheet, this time placing the squares on a different angle to create star-shaped tartlet cases.

    Mix the remaining ingredients together in a bowl until well combined. Spoon the filling evenly into the tartlet cases and bake for 20 minutes or until the filling is cooked through.

A NOTE ON OLIVE OIL FROM MATT ...

  • Here in Australia we make some of the best olive oil in the world. All Australian-produced olive oil is classed as extra-virgin olive oil and is made naturally without synthetics, which cannot be said for many of the substandard imported olive oils seen on the market. Where we use a different oil in a recipe (usually using a GM-free vegetable oil instead) it’s normally a question of taste, as we don’t want that beautiful flavour of olive oil to become part of the dish.

    I’ll be honest, I didn’t always like olive oil. I’m a butter and lard kind of guy and it took me a few years to get used to its herbaceous, peppery tones. It was visiting the groves of Cobram Estate that really changed my mind and developed my appreciation for it – they have over 2.4 million trees across the Murray River valley with 14 different varieties of olives, and they crush and cold-press these olives within 4–6 hours of harvest to ensure freshness and maximum flavour. There are hundreds of other brilliant olive oil producers in Australia and buying local not only supports them but also gets you the best product possible as, like fresh herbs, olive oil needs to be at its freshest to be at its best.
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