Easter Pastry Tartlets with Peas (Tortine Pasqualine con Piselli)
These delightful Easter pastry tartlets filled with peas are the perfect choice for a savory appetizer. With a crispy, buttery crust and a creamy ricotta and pea filling, these individual servings are a true celebration of spring flavors. The addition of quail eggs on top makes them even more special, adding a delicate touch that is sure to impress your guests. This recipe yields four servings and is ideal for a festive gathering or an elegant starter.
Category: Appetizers
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 100g |
| All-purpose flour (00) | 200g |
| Water | 70g |
| Fine salt | 1 pinch |
| Thyme | to taste |
| Frozen peas | 250g |
| Shallot | 1 |
| Extra virgin olive oil | 20g |
| Cow’s milk ricotta | 200g |
| Grated Parmigiano Reggiano DOP | 75g |
| Fine salt | to taste |
| Black pepper | to taste |
| Quail eggs | 4 |
| Whole milk | as needed |
Instructions:
-
Prepare the Shortcrust Pastry:
Start by making the shortcrust pastry. In a food processor, combine the flour, a pinch of salt, and the cold butter cut into cubes. Add the thyme leaves and pulse until the mixture resembles fine breadcrumbs.
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Form the Dough:
Gradually add the cold water in a steady stream, pulsing as you go, until the dough comes together. Once formed, transfer the dough onto a floured work surface and knead it briefly. Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes. -
Prepare the Filling:
While the dough rests, prepare the pea filling. Finely chop the shallot and sauté it in a pan with the olive oil over medium heat for about 5 minutes until it softens. Add the frozen peas and cook for an additional 4-5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste, and set aside to cool. -
Make the Ricotta Mixture:
In a bowl, sift the ricotta to remove any excess moisture. Season it with a pinch of salt and freshly ground black pepper. Stir in the grated Parmigiano Reggiano and the cooled pea mixture. Mix thoroughly until the filling is smooth and well combined. -
Shape the Pastry:
Once the dough has rested, roll it out on a lightly floured surface to about 3mm thickness. Using a 14cm diameter bowl, cut out four circles of dough. Carefully place each dough circle into a 10.5cm tartlet mold, pressing gently to fit. Use any excess dough to re-roll and create decorative strips. -
Assemble the Tartlets:
Prick the bottom of the pastry shells with a fork to prevent puffing up during baking. Spoon the ricotta and pea mixture into each shell, creating a small well in the center of the filling. In each well, carefully place a quail egg. -
Add the Decorative Lattice:
Roll out the remaining dough and cut it into thin strips. Arrange the strips in a crisscross pattern over the tartlets to form a lattice. Press the edges gently to secure, and trim any excess dough. -
Bake the Tartlets:
Preheat the oven to 180°C (160°C if using a fan-forced oven). Place the tartlets on a baking sheet and brush the lattice with a little whole milk to give it a golden finish. Bake for 40 minutes in a static oven (or 30 minutes in a fan oven), or until the pastry is golden brown and the filling is set. -
Serve:
Once baked, remove the tartlets from the oven and allow them to cool slightly before serving. These tartlets are best enjoyed slightly warm, allowing the flavors to meld and shine.
Tips for the Perfect Pastry Tartlets:
- Dough Resting Time: Allow the dough to rest in the refrigerator before rolling it out. This helps the pastry stay crisp and prevents it from shrinking during baking.
- Quail Eggs: If quail eggs are not available, you can substitute with a small chicken egg, but quail eggs add a beautiful touch and delicate flavor.
- Ricotta Texture: If your ricotta is too watery, drain it before mixing with the peas to avoid a soggy filling.
- Make Ahead: These tartlets can be made ahead of time, stored in the fridge, and baked just before serving. They will still taste delicious!
These Easter Pastry Tartlets with Peas combine buttery pastry with the sweetness of peas and the richness of ricotta, creating a perfect bite-sized starter for your next gathering. Whether you’re celebrating Easter or simply looking for a new appetizer to impress your guests, this recipe is sure to become a favorite in your culinary repertoire!
