By: Jenn Yee @PastrywithJenn
Place a double layer of paper towels or a kitchen towel on a sheet pan. Add the ricotta. Place another layer of paper towels on top and press the ricotta into a layer to remove excess liquid. Let sit while preparing the pastry.
Preheat the oven to 375°F. Line a half sheet pan with parchment paper.
On a lightly floured surface, roll out the puff pastry into a 9-10″ square, 1/4” thick. Transfer to the prepared sheet pan. Brush the puff pastry with egg wash. Using a sharp knife, create a border by scoring 1” in from the edge of the dough, careful not to pierce all the way through. With a fork, prick the pastry inside the border, all over. Place in the freezer for 10 minutes to firm up.
Bake for 15-18 minutes or until golden brown on top. Halfway through the bake time, check to see if the puff has risen. Gently press down with a spatula to let the steam out, so it continues to bake flat. If there are cracks, that is okay. You’ll cover it with the filling. Once baked, transfer to a baking rack to let cool.
In a food processor, add the ricotta. Pour in the yogurt. Blend until smooth. Transfer to a small bowl. Add zest of 1/2 lemon, ½ tablespoon of salt, and a pinch of pepper. Stir to combine. Keep in the fridge until ready to assemble.
Have a bowl of ice water ready. In a small pot of boiling water, add the peas and fava beans, and cook for 90 seconds. Drain and transfer the peas and fava beans to the ice water for a few minutes to stop the cooking. Transfer the peas and fava beans to a paper towel-lined bowl. Peel/squeeze the outer skins off the fava beans. Discard the paper towel. Add the remaining zest from the lemon, 1 tablespoon of juice, ½ tablespoon of salt, and a pinch of pepper. Grate in a couple of tablespoons of Parmigiano. Stir to combine.
Spread the whipped ricotta evenly inside the puff pastry border. Scatter the peas and fava beans over the filling. Drizzle with olive oil. Garnish with torn mint or basil leaves and a grating of cheese. Cut into slices. Serve immediately.
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