Prosciutto and pea tart
Ingredients
- 500 gram packaged ready-steamed brown basmati rice
- 1/3 cup (50g) pepitas (green pumpkin seed kernels)
- 1 1/2 cup (120g) pecorino cheese, finely grated
- 3 eggs
- 1 teaspoon sea salt flakes
- 500 gram fresh ricotta
- 150 gram soft goat's cheese
- 1/4 cup (60ml) milk
- 1 tablespoon dijon mustard
- 1 clove garlic, crushed
- 50 gram sugar snap peas, trimmed
- 80 gram frozen broad (fava) beans, peeled
- 50 gram snow peas, trimmed
- 40 gram frozen peas
- 1 teaspoon olive oil
- 4 slice (60g) prosciutto
- 100 gram goat's cheese, extra
- 1/2 cup lightly packed snowpea tendrils (optional)
- 1 tablespoon extra virgin olive oil
- 3 teaspoon white wine vinegar
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