Smoked Humpty Doo Barramundi, ricotta and pea puree tart

Smoked Humpty Doo Barramundi
ricotta and pea puree tart

A simple line icon depicting a place setting with a fork, knife, spoon, and a folded napkin on a plate.
 4 serves
A hand stirring ingredients in a mixing bowl.
15 mins
A black-and-white icon of a frying pan sitting on a stovetop burner with flames beneath it and steam rising above.
40 mins
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MEDIUM

Ingredients 

1 sheet frozen puff pastry, thawed
1½ cups frozen peas
2 cups ricotta
1 lemon, juiced and zested
1/2 cup fresh mint, finely chopped, plus extra to serve
1 cup baby spinach
2 tbsp olive oil
1 egg, lightly beaten
150g smoked Humpty Doo Barramundi, flesh flaked
1 cup snow pea sprouts, to garnish

Instructions

  1.  Preheat oven to 180°C. Line a tray with baking paper. Roll pastry on a lightly floured surface, then cut to a 16 x 30cm rectangle. Place on prepared tray and bake for 10 mins until puffed up.
  2. Remove from oven, cover with another piece of baking paper and an upturned baking tray. Cook for a further 15 mins until golden. Cool.
  3. Meanwhile place peas in a saucepan of salted water and bring to a boil. Cook for 2-3 mins. Refresh under cold water and drain. Place peas, ricotta, lemon zest and juice, mint, baby spinach and oil in a food processor. Season and blitz.
  4. Brush the edges of the pastry with egg wash. Spread ricotta mixture over the pastry, leaving a 1cm border. Top with barramundi and put back in oven for 10-12 mins.
  5. Top with pea sprouts, fresh mint leaves and serve.
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