Ingredients

ــــــــــــــــــــــــــــــــــــــــ

TART CRUST

1 1/4 c. all-purpose flour
1/4 tsp. salt
5 tbsp. cold butter
3 tbsp. trans-fat free vegetable shortening
ice water

FILLING

2 tsp. olive oil
1 medium leek, chopped
2 c. fresh or frozen (thawed) peas
1 tbsp. fresh lemon juice
3/4 c. ricotta
4 oz. cream cheese, softened
1/4 c. grated Pecorino cheese
1/2 tsp. grated lemon zest
1/2 c. microsprouts or microgreens
ــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــ

Directions

ــــــــــــــــــــــــــــــــــــــــ

Make the Crust

1- In the bowl of a meals processor, combo flour and salt. Add butter and shortening and pulse until combination resembles coarse crumbs.

2- Sprinkle in 3 to five tablespoons ice water, one tablespoon at a time, pulsing after every addition, till huge, moist crumbs just begin to shape. Shape dough into disk; wrap in plastic wrap and refrigerate half-hour or overnight. (If chilled overnight, allow dough stand half-hour at room temperature before rolling.

3- Preheat oven to 400 stages F. Roll pie crust right into a 12" circle and fit right into a 9" pie plate. Trim extra dough, leaving 1" overhang; tuck overhang beneath and crimp edges.

4- Line dough with massive sheet of parchment paper or foil; fill with pie weights or dried beans. Bake 15 minutes or until dough is ready. Remove parchment with weights and bake till crust is golden brown, 8 to 10 minutes more. Remove from oven; allow cool completely on twine rack.

Make Filling

5- In a 10" skillet, heat oil on medium heat. Add leek and 1/4 teaspoon each salt and pepper. Cook until leek is tender, stirring occasionally, about 3 minutes. Add peas and cover; cook until tender, stirring once halfway through, 3 to 5 minutes. Let mixture cool, then stir in lemon juice.

6- In a medium bowl, stir ricotta, cream cheese, pecorino, lemon zest, and 1/8 teaspoon salt until well-combined. Spread in cooled pie shell. Top with cooled pea mixture and garnish with microsprouts.