Sweet Pea and Ricotta Tart - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by The Good Housekeeping Test Kitchen
This pretty tart has a burst of spring vegetables in every bite.
Ingredients
- 1 1/4 c. all-purpose flour
- 1/4 tsp. salt
- 5 tbsp. cold butter
- 3 tbsp. trans-fat free vegetable shortening
- ice water
Instructions
- Make the Crust: In the bowl of a food processor, blend flour and salt. Add butter and shortening and pulse until mixture resembles coarse crumbs.
- Sprinkle in 3 to 5 tablespoons ice water, one tablespoon at a time, pulsing after each addition, until large, moist crumbs just begin to form. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
- Preheat oven to 400 degrees F. Roll pie crust into a 12" circle and fit into a 9" pie plate. Trim excess dough, leaving 1" overhang; tuck overhang under and crimp edges.
- Line dough with large sheet of parchment paper or foil; fill with pie weights or dried beans. Bake 15 minutes or until dough is set. Remove parchment with weights and bake until crust is golden brown, 8 to 10 minutes more. Remove from oven; let cool completely on wire rack.
- Make Filling: In a 10" skillet, heat oil on medium heat. Add leek and 1/4 teaspoon each salt and pepper. Cook until leek is tender, stirring occasionally, about 3 minutes. Add peas and cover; cook until tender, stirring once halfway through, 3 to 5 minutes. Let mixture cool, then stir in lemon juice.
- In a medium bowl, stir ricotta, cream cheese, pecorino, lemon zest, and 1/8 teaspoon salt until well-combined. Spread in cooled pie shell. Top with cooled pea mixture and garnish with microsprouts.
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