Makes 24 appetizer tartlets
- 24 premade phyllo pastry tartlet shells, prepared according to package directions
- Optional, edible flowers such as mustard flowers, nasturtiums, or borage
For filling:
- 1 cup ricotta cheese
- ½ cup feta cheese, crumbled
- 1 teaspoon lemon zest
- 1 teaspoon each chopped mint, dill, and chives
- Salt and pepper to taste
Combine all ingredients in a food processor or the bowl of a stand mixer and blend until well incorporated. Transfer the mixture to a pastry bag and refrigerate until ready to use.
For the pea salad:
- 1 cup petite peas, thawed
- 1 cup slivered snow pea pods
- 1 small shallot, minced
- 1 teaspoon each chopped mint, dill and chives
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- Salt and pepper to taste
Combine all ingredients and allow to marinate for at least an hour. Once ready to assemble, pipe approximately 2 teaspoons of filling into each pastry shell and top with pea salad. If using, garnish with edible flowers.
