Baked Pea and Pecorino Tart (Tortino di Piselli)

Instructions

1. 1

   Slice the white parts of the spring onions thinly. Heat olive oil in a pan over medium heat and sauté the spring onions for about 10 minutes until soft and translucent.

2. 2

   Add the shelled peas to the pan. Cook for 15 minutes, stirring occasionally, until the peas are soft and any excess moisture has cooked off.

   Tip: The pea mixture should be fairly dry before mixing with the eggs.
3. 3

   Remove from heat and let the pea mixture cool for a few minutes.

4. 4

   In a bowl, beat the eggs with salt and pepper. Stir in the grated pecorino and torn mint leaves.

5. 5

   Mix the cooled pea mixture into the egg mixture.

6. 6

   Preheat the oven to 180°C (350°F). Butter a 22cm round tin and dust it with breadcrumbs, tapping out the excess.

7. 7

   Pour the mixture into the prepared tin and spread it evenly.

8. 8

   Bake for 30 minutes until the top is golden and the center is set.

   Tip: Check at 25 minutes—if the top is browning too quickly, cover loosely with foil.
9. 9

   Let the tart cool in the tin for 10 minutes, then unmold onto a plate. Serve warm or at room temperature.