Salami, Ricotta And Pea Tart

• 2 sheets frozen puff pastry, thawed
• 1 1/4 cups frozen peas
• 1 None egg, lightly beaten
• 1 1/4 cups low fat ricotta cheese
• 4 oz shaved salami
• 1/4 cup shredded Parmesan cheese
• 2 tbsp coarsely chopped flat-leaf parsley
• 1 tbsp finely grated lemon peel
• None None Mixed salad, to serve

1. Preheat the oven to 425u0b0F. Cut each pastry sheet in half to make 4 long rectangles. Using a small sharp knife, mark a 1/4-inch border on each pastry rectangle; don't cut through pastry. Place on a baking pan. Bake for 5 mins or until lightly browned.
2. Meanwhile, cook peas in a saucepan of boiling water for 2-3 mins or until tender. Drain. Place in a bowl. Using the back of a fork, coarsely crush peas. Add egg and ricotta; stir until well combined.
3. Spoon half the pea mixture inside the border on pastry rectangles. Top with salami. Dollop with remaining pea mixture; sprinkle with Parmesan cheese.
4. Bake for 15 mins or until bottom of pastry is puffed and crisp. Sprinkle with parsley and lemon peel. Serve with salad.

pastry, frozen peas, egg, ricotta cheese, parmesan cheese, flatleaf parsley, lemon peel, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/33607 (may not work)