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.
|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)|
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- 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.
Use 2 sheets butter puff pastry. Before rolling, place one on top of the other on a lightly floured bench top.