Ricotta-Snap Pea Tart

• 2 cups sugar snap peas, plus extra for garnish, if desired
• 1 clove garlic
• 1 1/4 cups reduced-fat ricotta cheese
• 1/4 cup freshly grated Parmesan cheese
• 2 shallots, chopped
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 18 tsp. nutmeg
• 2 large eggs
• 1 prepared 9-inch unbaked pie crust, or 1 recipe tart dough (see below)

1. Preheat oven to 425F.
2. Put snap peas and garlic in food processor or blender, and process until finely chopped.
3. Add ricotta, Parmesan cheese, shallots, salt, pepper and nutmeg, and process until just combined.
4. Add eggs, and process until smooth.
5. Pour mixture into crust.
6. Bake 10 minutes; reduce heat to 350F, and bake 25 to 30 minutes more, or until filling has puffed up and set and crust is golden brown.
7. Garnish with steamed sugar snap peas, if desired.
8. Stir flour and salt together in a bowl.
9. Using pastry cutter or your fingertips, rub butter cubes into flour mixture until it resembles coarse meal.
10. Add 1/2 cup cold water, and stir with a wooden spoon or rubber spatula until dough just comes together.
11. Gently knead dough into ball; wrap in plastic wrap, and chill 1 hour or overnight.
12. Flour work surface, and roll dough into 14-inch circle.
13. Press dough disk into 9x2-inch pie or tart pan, trim edges, if necessary, and prick bottom all over with a fork.
14. Chill 15 minutes before filling.

sugar snap peas, clove garlic, ricotta cheese, freshly grated parmesan cheese, shallots, salt, freshly ground black pepper, nutmeg, eggs, crust

Taken from www.vegetariantimes.com/recipe/ricotta-snap-pea-tart/ (may not work)