For this picnic tart, be sure to use herbs — such as parsley, mint, chives, oregano or sweet marjoram — that taste great with silverbeet. As you will be serving this cold, make sure you season well as cold food requires more seasoning.
Ingredients
| 350 g | Flaky puff pastry, pre-rolled and thawed (Main) |
| 2 Tbsp | Olive oil |
| 1 medium | Red onion, finely chopped |
| 2 | Garlic cloves, crushed |
| 300 g | Baby silverbeet, or baby spinach leaves, washed (Main) |
| 450 g | Ricotta cheese (Main) |
| 1 | Lemon, finely grated zest of |
| 2 Tbsp | Chopped fresh herbs |
| 1 | Egg, lightly beaten |
| 2 Tbsp | Dukkah (Main) |
Directions
- Heat the oven to 200C. Roll out the pastry on a lightly floured bench top to fit about a 32cm x 24cm oven tray. Use a sharp knife to lightly cut a 2.5cm border all the way around the pastry and lightly prick the border with a fork. Place the tray in the fridge to rest for 20 minutes to prevent the pastry from shrinking.
- Meanwhile, gently heat the oil in a large frying pan and add the onion and garlic. Cook until soft but not coloured. Add the silverbeet leaves and cook until wilted. Remove to a plate and leave to cool.
- Place the ricotta in a bowl and stir in the lemon zest and fresh herbs. Season with salt and freshly ground black pepper.
- Remove the pastry from the fridge and brush with the egg. Spread the ricotta mixture within the border of the pastry, then scatter over the silverbeet. Sprinkle with the dukkah.
- Place tart in the hot oven and turn the heat up to 210C so the pastry begins to cook rapidly. Cook for 25-30 minutes until the pastry is well browned around the edges and the base is cooked.
- Remove from the oven and place the tart on a wire rack before cutting into pieces.
Kathy recommends
Use 2 sheets