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Pea and smoked trout tart

Name: Pea and smoked trout tart
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 375g block frozen puff pastry, thawed; 1 1/2 cups (180g) frozen peas; 2 cups fresh ricotta; Grated zest of 1 lemon, plus 1 tablespoon juice; 2 x 100g pkt lemon pepper smoked trout (see note); 1 cup snow pea sprouts, ends trimmed; 2 tablespoons olive oil

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Turn some smoked trout, a packet of puff pasty and a couple of greens into a nutritious, tasty and fast weeknight meal.

375g block frozen puff pastry, thawed
1 1/2 cups (180g) frozen peas
2 cups fresh ricotta
Grated zest of 1 lemon, plus 1 tablespoon juice
2 x 100g pkt lemon pepper smoked trout (see note)
1 cup snow pea sprouts, ends trimmed
2 tablespoons olive oil

Method

1.

Preheat the oven to 180°C. Line a tray with baking paper. Roll pastry on a lightly floured surface to a 16cm x 30cm rectangle. Place on tray, then bake for 10 minutes until pastry is puffed. Top with more paper and another tray, then bake pastry for a further 10 minutes until golden and crisp. Cool.
2.

Meanwhile, cook peas for 2-3 minutes in boiling salted water. Refresh in cold water, drain, then blend to a chunky puree in a processor with ricotta and zest. Season the mixture.
3.

Whisk the oil with the lemon juice, salt and pepper in a bowl.
4.

When ready to serve, spread the ricotta mixture over the pastry, flake over the trout and scatter with sprouts. Drizzle with the dressing and serve immediately.