Pea And Ricotta Tart

• 150 grams frozen peas thawed
• 3 eggs
• 1/3 cup creme fraiche or sour cream
• 3 1/2 ounces ricotta
• 1 lime grated zest
• 1 sprig rosemary leaves finely chopped
• 3 leaves
• 2 sprigs mint
• 3 shallots peeled and finely diced
• 100 grams pecorino cheese grated
• grated nutmeg Freshly, according to taste
• 6 fresh chives blades, 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.

eggs, crueme fraueeche, ricotta, lime, rosemary, leaves, mint, shallots, pecorino cheese, nutmeg freshly, chives blades

Taken from www.yummly.com/recipe/Pea-and-Ricotta-Tart-1410042 (may not work)