Spring Pea and Ricotta Torte with Lemon and Mint

Name: Spring Pea and Ricotta Torte with Lemon and Mint
Ingredients: 1 tablespoon unsalted butter; 1 shallot, finely chopped, about 1/4 cup; 2 cups shelled peas, divided; salt; 1/4 cup water or chicken stock; 1 cup whole milk ricotta; 1/4 teaspoon ground nutmeg; 4 large eggs; 1/4 cup crème fraîche; 1/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for sprinkling; 1/4 cup finely grated young Pecorino cheese; 2 tablespoons finely chopped fresh mint; 2 teaspoons finely grated lemon zest; 1 teaspoon freshly ground black pepper