Pea, ricotta and mint tart

320g packet of ready rolled puff pastry or flaky pastry as seen on the video

200g frozen peas, cooked and cooled

1 garlic clove

handful of fresh mint (keep some to garnish)

250g ricotta cheese

1 egg

100g feta cheese or mozzarella if you can get it

grated rind of 1 lemon

Serves 4-6

• Heat the oven to 200C/gas mark 6. Roll the pastry to a rectangle, 35cm x 25cm and place on a floured baking sheet (I line with a bit of baking paper). Place some foil on top and cover with another baking sheet to act as a weight. Bake for 20 minutes and then remove from the oven, remove the baking sheet and foil and cool for a bit.

• Meanwhile, blend 3/4 of the peas in a jug with a tablespoon of water, the garlic and mint until you have a green paste.

• Beat the ricotta with the egg and then fold this into the pea mixture with some salt and black pepper. Spread this mixture over the pastry leave a 5mm gap around the edge. Dot over the the remaining peas and the feta and return to the hot oven for 20 mins, or until the feta is golden.

• Remove the tart from the oven and sprinkle over the lemon zest and remaining mint, drizzle with a little extra virgin olive oil if you like and serve.