Pea And Ricotta Tart

• 150 g frozen peas, thawed
• 3 None eggs
• 1/3 cup creme fraiche or sour cream
• 3.5 oz ricotta
• 1 None lime, grated zest
• 1 sprig rosemary, leaves finely chopped
• 2 sprigs mint, few leaves reserved for garnish, remainder finely chopped
• 3 None shallots, peeled and finely diced
• 100 g Pecorino cheese, grated
• None None Freshly grated nutmeg, according to taste
• 6 blades fresh chives, cut into 3/4 inch chunks

1. Preheat the oven to 325u0b0F. Grease an 8 inch diameter springform pan and sprinkle with flour. Place 3 oz of the peas in a blender and puree.
2. Beat the eggs, then beat in the creme fraiche or sour cream and ricotta. Stir in the lime zest, rosemary, mint, shallots, Pecorino, nutmeg, pureed peas and whole peas. Spoon into the pan and smooth out. Bake for 50 mins. Allow to cool for 10 mins.
3. Remove from the pan, sprinkle with the chives and reserved mint, and serve.

frozen peas, eggs, crueme fraueeche, ricotta, lime, rosemary, mint, shallots, pecorino cheese, nutmeg, chives

Taken from recipes-plus.com/api/v2.0/recipes/19009 (may not work)