Pea and smoked trout tart

Turn some smoked trout, a packet of puff pasty and a couple of greens into a nutritious, tasty and fast weeknight meal.

Preheat the oven to 180°C. Line a tray with baking paper. Roll pastry on a lightly floured surface to a 16cm x 30cm rectangle. Place on tray, then bake for 10 minutes until pastry is puffed. Top with more paper and another tray, then bake pastry for a further 10 minutes until golden and crisp. Cool.
Meanwhile, cook peas for 2-3 minutes in boiling salted water. Refresh in cold water, drain, then blend to a chunky puree in a processor with ricotta and zest. Season the mixture.
Whisk the oil with the lemon juice, salt and pepper in a bowl.
When ready to serve, spread the ricotta mixture over the pastry, flake over the trout and scatter with sprouts. Drizzle with the dressing and serve immediately.

Source

375g block frozen puff pastry, thawed

1 1/2 cups frozen peas

2 cups fresh ricotta

Grated zest of 1 lemon, plus 1 tbsp juice

2 x 100g pkt lemon pepper smoked trout

1 cup snow pea sprouts, ends trimmed

2 tbsp olive oil

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