Salami, Ricotta And Pea Tart - cooking recipe

Ingredients

2 sheets frozen puff pastry, thawed
1 1/4 cups frozen peas
1 None egg, lightly beaten
1 1/4 cups low fat ricotta cheese
4 oz shaved salami
1/4 cup shredded Parmesan cheese
2 tbsp coarsely chopped flat-leaf parsley
1 tbsp finely grated lemon peel
None None Mixed salad, to serve

Preparation

Preheat the oven to 425\u00b0F. Cut each pastry sheet in half to make 4 long rectangles. Using a small sharp knife, mark a 1/4-inch border on each pastry rectangle; don't cut through pastry. Place on a baking pan. Bake for 5 mins or until lightly browned.
Meanwhile, cook peas in a saucepan of boiling water for 2-3 mins or until tender. Drain. Place in a bowl. Using the back of a fork, coarsely crush peas. Add egg and ricotta; stir until well combined.
Spoon half the pea mixture inside the border on pastry rectangles. Top with salami. Dollop with remaining pea mixture; sprinkle with Parmesan cheese.
Bake for 15 mins or until bottom of pastry is puffed and crisp. Sprinkle with parsley and lemon peel. Serve with salad.