Name: Pea, Lemon and Mint Ricotta Tarts
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1/3 Puff pastry sheet, thawed in the refrigerator; 1/3 Cups Frozen peas; 1/3 Cup Low-fat ricotta cheese; 1/2 Tbsp. Fresh mint, finely minced plus small whole leaves for garnish; Lemon zest, from half a lemon; Kosher salt and freshly ground pepper, to taste; 1 ½ Tbsp. Fresh flat-leaf parsley leaves; 1 Green onion, thinly sliced; 1 Tbsp. Patricia and Paul Sicilian Lemon White Balsamic Vinegar; Egg yolk; Flaky salt (optional)

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I never seem to run out of ways to use puff pastry. In this recipe, my pea, lemon and mint ricotta tarts, I wanted to create a brunch menu item for Mother’s Day. It is such a pretty dish, and so light and delicious. Mom loved it and I hope you will too. Add this to a selection of tarts like my raspberry puff pastry tarts, and my fresh fig, blue cheese, pistachio, honey and thyme tart for a delightful choice that everyone will enjoy.

I made this dish for two, but you certainly could make it for four or six and use 2/3 of the puff pastry or the entire sheet of puff pastry. Just double or triple the rest of the ingredients.

Why This Recipe Works

These Pea, Lemon and Mint Ricotta Tarts are everything a great brunch dish should be: fast, beautiful, and packed with bright, layered flavor. The genius of this recipe lies in how each component plays a distinct role while working in perfect harmony. Store-bought puff pastry provides a golden, flaky shell that delivers dramatic looks with minimal effort — and the classic scoring technique creates those gorgeous raised edges that make every tart look like it came from a bakery. The ricotta filling is blended with fresh peas and mint to create a creamy, herb-flecked base that’s both light and satisfying, while lemon zest woven throughout lifts every bite with citrusy brightness. Whole peas and a fresh parsley salad piled on top add texture, color, and a whisper of acidity from a lemon balsamic vinegar finish. The result is a tart that looks elegant, tastes impossibly fresh, and takes under 30 minutes to pull together.

Key Takeaways

Ready in under 30 minutes with minimal prep — ideal for brunch, entertaining, and Mother’s Day.
Score the puff pastry border and dock the center to get perfectly puffed, bakery-style edges every time.
Blending most of the peas into the ricotta creates a creamy, vibrant base — while whole peas on top add texture.
Lemon zest in the filling AND a lemon balsamic vinegar finish ensures bright, layered citrus flavor throughout.
Always assemble at serving time — puff pastry does not hold toppings well and will go soggy if made ahead.

Ingredients — And Why Each One Matters

This recipe uses a concise, well-curated list of ingredients where everything earns its place. Here’s a breakdown of each one and why it’s essential:

Puff Pastry (store-bought, thawed): The foundation of the tart. Buttery, flaky puff pastry provides structure and a dramatic golden crust. Store-bought is a perfectly reliable shortcut — you only need one-third of a sheet, making this recipe economical as well as quick. Thawing it in the refrigerator overnight or on the counter for 30 minutes gives you the best workability.
Frozen Peas: The heart of the flavor profile. Frozen peas are sweeter, more vibrant, and more consistent than fresh-shelled peas, and they cook in just 2 minutes. Most are blended into the ricotta for a creamy green base; the reserved whole peas provide bursts of texture on top. Rinsing immediately under cold water after cooking locks in their brilliant color.
Low-Fat Ricotta Cheese: The creamy canvas for the filling. Ricotta is mild, slightly sweet, and takes on the flavors around it beautifully. It blends effortlessly with peas to create a smooth, spreadable filling that’s lighter than cream cheese or goat cheese, making these tarts feel airy rather than heavy.

Fresh Mint: The signature flavor that elevates this from ordinary to memorable. Mint is woven through both the ricotta filling and the fresh topping, creating a herbal through-line that’s bright, cooling, and distinctly springlike. Use fresh — dried mint cannot replicate the same fresh pop.
Lemon Zest: The quiet force multiplier in this recipe. Lemon zest carries the fragrant, floral oils of the lemon without adding liquid or acidity that could weigh down the ricotta. Stirred into the filling, it perfumes every bite and keeps the tarts tasting light and fresh.
Fresh Flat-Leaf Parsley: Added to the fresh herb and pea topping, parsley contributes an earthy green note that balances the cooling mint and rounds out the overall flavor. Flat-leaf (Italian) parsley has a more robust flavor than curly parsley — worth seeking out here.
Green Onion: Thinly sliced into the fresh topping, green onion adds a delicate allium bite that grounds the herbaceous notes with a mild savory edge. It’s subtle but essential — without it, the topping can feel one-dimensional.
Lemon Balsamic Vinegar (Sicilian Lemon White Balsamic): This is the ingredient that makes the topping sing. A tablespoon of lemon white balsamic drizzled over the fresh herb and pea mixture adds a bright, slightly sweet acidity that ties the whole topping together. If you haven’t tried lemon balsamic vinegar, this recipe is a revelation.
Egg Yolk (for egg wash): Brushed onto the border of the puff pastry before baking, a simple egg yolk wash is what gives the rim its gorgeous golden-brown color. This is a classic French pastry technique that’s quick and makes an enormous visual difference.
Kosher Salt, Fresh Ground Pepper, and Flaky Salt: Seasoning matters at every stage. Kosher salt goes into the pea cooking water and is used to season both the ricotta mixture and the herb topping. Flaky salt as a final garnish adds crunch and a visual sparkle that makes the finished tarts look restaurant-worthy.

Possible Ingredient Substitutions

Need to make adjustments based on what’s in your kitchen? Here are smart swaps that will keep the spirit of this recipe intact:

Puff Pastry → Phyllo dough (stack 4-5 buttered sheets and cut to size) or a thin flatbread base for a crispier, less indulgent version. Note that neither will give you the same dramatic puff.
Frozen Peas → Freshly shelled peas (cook the same way) or edamame for a nuttier, heartier version. Sugar snap peas sliced thinly could also be used in the topping for texture.
Ricotta → Whipped goat cheese for a tangier, slightly more assertive filling. Mascarpone makes it richer and more indulgent. Cottage cheese blended smooth is a higher-protein swap, though the flavor is milder.
Fresh Mint → Fresh basil makes a lovely summer variation with a sweeter, more aromatic herb note. Fresh tarragon is a more subtle, anise-tinged alternative that works beautifully with lemon.
Flat-Leaf Parsley → Fresh chives add a similar mild, green note with a delicate onion flavor. Watercress would add a peppery bite and make a stunning topping.
Green Onion → A small amount of very finely minced shallot or chives works well as a substitute. Avoid regular white or yellow onion — it’s too sharp.
Lemon Balsamic Vinegar → A combination of regular white balsamic and a squeeze of fresh lemon juice is the closest substitute. A good white wine vinegar with a little honey also works beautifully. Regular balsamic (the dark kind) will overpower the delicate flavors here — avoid it.
Egg Yolk Wash → A whole beaten egg works, though the color will be slightly lighter. For an egg-free option, brush with a little milk or cream — it won’t brown quite as deeply but will still add color.

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How to make Pea, Lemon and Mint Ricotta Tarts

To get started with the recipe, you’ll want to thaw the puff pastry. You can do that overnight in the refrigerator (it only takes about 40 minutes, so you’ll definitely be good to go in the morning). You can also leave the pastry on the kitchen counter for about ½ hour. You are only using 1/3 of the pastry for this dish so use the rest of the pastry for other recipes. Check out my 8 Recipes Using Store Bought Puff Pastry post for other ideas.
Get started by pulling all your ingredients together. That always makes cooking a lot easier. This way, you aren’t rummaging through closets and draws looking for ingredients and tools.

Next, I work with the pastry dough. I gently roll the puff pastry with a rolling pin simply to flatten the edges and level the pastry. Then, cut it evenly in half using a paring knife. Put both rectangles of pastry on a baking sheet lined with parchment paper. Leave some space between the two to allow them to puff up in the oven.

Next, use that paring knife to score an inner rectangle around the edge of the pastry (about ½ inch from the edge). This ½ inch border will rise during the bake and create a nice border to the tart. Don’t cut all the way through the dough.

In a small dish, beat the egg yolk with a little water or milk and using a pastry brush, brush that pastry rim. That will help it get golden brown during the bake. Using a fork, prick the middle section of the dough several times. This will help keep the middle of the pastry from rising too much during the bake. Place in a preheated 400-degree F oven and let bake until golden brown and puffed. About 15 – 18 minutes.

About halfway through, check the pastry and prick any bubbles that might popup in the middle of the pastry.

While the pastry is baking, cook your frozen peas in a pot of salted boiling water for about 2 minutes until cooked through. Immediately drain and rinse with cold water to stop the cooking and help keep the peas bright green. Drain really well.

In a food processor or blender, mix the ricotta, all but 2 tablespoons of the peas and ½ tablespoon of the chopped mint. Put in a small bowl and season with salt and pepper to taste and stir in lemon zest. Taste and adjust your seasoning.

In another small bowl, add the chopped parsley, the remaining tablespoon of chopped mint, the green onion and some salt and pepper. Gently toss. Add the lemon balsamic vinegar and gently stir again. Taste and adjust seasoning.

Once the pastry is done, let them cool completely (about 10 minutes).

Spread the ricotta mixture in the middle of each pastry. Top each pastry with half the parsley and pea mixture. Garnish with some mint leaves, some lemon zest and a little flaky salt. Enjoy.

When and How to Serve These Tarts

These Pea, Lemon and Mint Ricotta Tarts are tailor-made for spring and early summer entertaining, though they’re so quick to make that they deserve a place in your regular brunch rotation any time of year. Their jewel-bright colors and beautiful presentation make them a natural centerpiece for a Mother’s Day brunch table — which is exactly how this recipe was born. They’re equally at home as part of a wider brunch spread, a light weekday lunch, or an elegant starter for a spring dinner party.

How to Serve

Assemble the tarts immediately before serving for the best texture and presentation. Once the pastry shells are baked and cooled (about 10 minutes out of the oven), spread the ricotta mixture into the center of each shell, then pile the fresh herb and pea topping generously on top. A scatter of whole mint leaves, a little extra lemon zest, and a pinch of flaky salt makes for a stunning, magazine-worthy finish. Serve on a wooden board or a simple white platter to let those vibrant greens really pop.
For a brunch spread, pair these tarts alongside a simple green salad, sliced seasonal fruit, or a light soup like Avgolemono with Gremolata. They also sit beautifully next to other puff pastry recipes like raspberry puff pastry tarts or a fresh fig and blue cheese tart for a curated, bakery-style grazing spread.

What to Drink

A cold, crisp sparkling wine is the ideal companion for these tarts. The bright lemon notes, fresh herbs, and creamy ricotta are made for bubbles.

Prosecco is a natural choice — its lively, fruit-forward character and refreshing acidity cut right through the ricotta while complementing the peas and mint. A Crémant offers a slightly more complex, toasty finish and finer bubbles, making it feel a touch more special for occasions like Mother’s Day. Not sure which to choose? Check out our in-depth guide: Prosecco vs. Crémant: Which Bubbly Should You Pour? — it’ll help you decide which sparkling wine fits your table and your budget.
A chilled Sauvignon Blanc or unoaked Chardonnay also works beautifully if you’d prefer a still wine — their citrus and herbaceous notes mirror the flavors in the tart perfectly. For a non-alcoholic option, sparkling water with a slice of lemon or a lightly sweetened elderberry lemonade makes a wonderfully refreshing pairing.

A quick recipe:

Mix one – two ounces of my homemade elderberry liqueur with your favorite lemonade and pour over ice in a tall glass. So refreshing and so different!

Storing Leftovers and Reheating

Honest answer: these tarts are best enjoyed the moment they’re assembled. The puff pastry will go soggy surprisingly quickly once it’s topped with the ricotta and herb mixture, and it doesn’t reheat well after that point. This is very much a dish designed to be made, assembled, and eaten fresh — think of it like a great pizza: the first slice is always the best.
If you do have leftover components (unbaked or half-used), here’s how to handle them:
Leftover baked pastry shells (unfilled): These can be stored uncovered at room temperature for a few hours. If making shells ahead, re-crisp them in a 375°F oven for 4-5 minutes before filling and serving.
Leftover ricotta mixture: Store in an airtight container in the refrigerator for up to 2 days. It makes a great spread on toast or crackers.
Leftover herb and pea topping: Best used the same day. Store separately in the refrigerator and give it a gentle stir before using.
Assembled leftover tarts: If you absolutely must store assembled tarts, wrap loosely and refrigerate for up to 24 hours — but be aware the pastry will lose its crispness. Do not reheat assembled tarts; eat them cold from the refrigerator or at room temperature. Reheating will make the filling watery and the pastry even soggier.
Bottom line: plan to make only as many tarts as you’ll serve. The recipe is so quick and easy that making a fresh batch next time is always the better call.

Frequently Asked Questions

Can I make these pea and ricotta tarts ahead of time?

You can prepare the components ahead of time, but assemble them only just before serving. Bake the puff pastry shells, prepare the ricotta mixture, and make the herb and pea topping — then store each separately until you’re ready to serve. Once assembled, the tarts should be eaten right away, as the pastry will soften and lose its satisfying crunch fairly quickly. The pastry shells can be re-crisped in a 375°F oven for a few minutes if needed.

Can I use fresh peas instead of frozen?

Absolutely. Fresh shelled peas can be used in exactly the same way — blanch them in boiling salted water for 2 minutes, then drain and rinse under cold water immediately to preserve their bright green color. That said, frozen peas are consistently sweet, tender, and convenient, and many cooks (and professional chefs) actually prefer them for recipes like this where the peas are a primary ingredient.

How do I keep the puff pastry from puffing up in the middle?

Two techniques work together here. First, score a border around the edge of each pastry rectangle with a sharp knife — don’t cut all the way through. This tells the pastry where you want it to rise (the border) and where you don’t (the interior). Second, use a fork to prick the interior section of the pastry all over before baking. This docking technique releases steam and prevents the middle from ballooning up. Keep an eye on the tarts during baking and prick any bubbles that appear mid-bake.

What is lemon balsamic vinegar, and can I find it easily?

Lemon balsamic vinegar (specifically a Sicilian lemon white balsamic) is a flavored vinegar that combines the mellow sweetness of white balsamic with bright lemon flavor. It’s available from specialty food stores, olive oil and vinegar shops, and online. The Patricia and Paul brand used in this recipe is particularly good. If you can’t find it, a combination of regular white balsamic vinegar and a squeeze of fresh lemon juice makes a very acceptable substitute.

Can I make these tarts for a larger group?

Easily. This recipe serves 2 using one-third of a standard puff pastry sheet. For 4 servings, use two-thirds of the sheet and double the remaining ingredients. For 6 servings, use an entire sheet (or two) and triple the filling ingredients. Because each tart bakes and assembles quickly, scaling up is straightforward — just make sure you have enough baking sheet space, or bake in batches.

What can I serve alongside these tarts to make a complete brunch?

These tarts pair beautifully with a simple arugula salad dressed with lemon and olive oil, sliced seasonal fruit, smoked salmon, or a light cream of asparagus soup. For a larger brunch spread, consider adding a sweet option like raspberry puff pastry tarts alongside to give guests a choice of savory and sweet. A chilled glass of prosecco or crémant rounds everything out perfectly.

Can I substitute the ricotta with a different cheese?

Yes — whipped goat cheese is a delicious swap that adds a tangier, more pronounced flavor. Mascarpone creates a richer, more indulgent filling. Cream cheese blended smooth also works, though it’s heavier than ricotta. If you’re looking for a lighter option, well-drained cottage cheese blended smooth can substitute — the flavor is milder but the texture works nicely.

Are these tarts suitable for vegetarians?

Yes, this recipe is fully vegetarian. All the ingredients — puff pastry, ricotta, peas, herbs, lemon, and vinegar — are plant-based or dairy-based, with no meat or fish involved.

Why is my puff pastry not browning properly?

The most common reason is skipping or skimping on the egg wash. Make sure to brush the border of the pastry generously with the egg yolk and water mixture before baking — this is what gives the rim that deep golden-brown color. Also ensure your oven is fully preheated to 400°F before the tarts go in. Puff pastry needs a hot oven to both puff properly and brown evenly.

Doesn’t this dish look amazing? It tastes pretty darn good too and it was so easy. Do you like this recipe? Please leave a comment and rating below. I’d love to hear from you. Be sure to try some of my other favorite puff pastry recipes:

Raspberry Puff Pastry Tarts

Goat Cheese Puff Pastry

Pear and Blue Cheese Tart

Zucchini and Summer Squash Tart

Monte Cristo in Braided Puffed Pastry

Pea, Lemon and Mint Ricotta Tarts