Easter Pea Tartlets

The Easter pea tartlets are a single-serving version of the classic Easter pie, typical of the Ligurian tradition and usually prepared during the Easter period. Here is the recipe to make them:

Ingredients

• 1 roll of puff pastry or brisée pastry
• 200 grams of fresh or frozen peas
• 150 grams of ricotta cheese
• 4 eggs
• 50 grams of grated Parmesan cheese
• Salt and pepper to taste
• Nutmeg to taste
• Butter for greasing the molds
• Aromatic herbs (such as marjoram or parsley), finely chopped (optional)

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. Wash and chop the aromatic herbs if you have decided to use them.
3. In a pan, cook the peas with a drizzle of oil and a pinch of salt (and if you want, add a little water if using fresh peas). Once cooked, let them cool down.
4. In a bowl, mix the ricotta with the Parmesan, chopped aromatic herbs, salt, pepper, and nutmeg to taste until you have a smooth mixture.
5. Add the cooled peas to the ricotta mixture and mix well.
6. Grease the molds with a bit of butter.
7. Roll out the puff pastry and cut out circles slightly larger than your molds. Line each mold with a pastry circle, making sure the edges adhere well.
8. Fill each mold with the ricotta and pea mixture, leaving a little space at the top.
9. Break an egg into a glass and then, very carefully, slide the yolk and some of the white over the filling of each tartlet. Adjust with salt and pepper.
10. Fold the edges of the puff pastry inward, over the filling, leaving the yolk exposed in the center.
11. Bake the tartlets for about 20-25 minutes or until the pastry is golden brown and the egg cooked to your liking.
12. Let cool for a few minutes before serving.

Curiosity

The original Easter pie is known for having a filling of greens and artichokes, with the addition of whole eggs that cook inside the pie. These tartlets represent an individual version and are perfect for an Easter brunch or as an appetizer during the Easter holidays.