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From Our kitchen Zucchini, Asparagus and Pea Spring Tart

"This spring-summer tart is a great and simple way to let the season’s new produce shine. Bake the pastry, top it with the zesty ricotta and finish it with whatever produce is abundant. Here, we’ve done it with spring peas, zucchini and asparagus with toasted pepitas for crunch. Picnic fare doesn’t get much better than this."

Style Files From Our Kitchen.

Recipe, photography and introduction by Harriet Davidson

Ingredients

1 packet Carême Butter Puff Pastry, or the best quality available to you
(we used wholemeal spelt but any butter puff is great)

1 egg, lightly whisked

1 tbsp milk

250g ricotta

Juice and rind of 1 lemon

2 garlic cloves

1 tbsp olive oil

Salt and pepper, to taste

1 zucchini

1/2 cup frozen peas

1 bunch asparagus

 

TO SERVE

1/2 cup fresh herbs (dill, parsley, mint)

1/4 cup toasted pepitas

Style Files From Our Kitchen.

Method

Preheat oven to 180C degrees and remove pastry from freezer to let soften slightly. Once malleable, remove pastry from packet and cut into 6 squares or rectangles. Place on baking tray and brush with egg and milk wash. Cook in oven for 10-12 minutes until golden andpuffed.

 

Meanwhile, combine ricotta with juice and rind of half the lemon, 2 cloves of crushed garlic, olive oil, a pinch of salt and cracked black pepper to taste. Set aside to let flavours meld.

 

Cut asparagus into bite-sized pieces and slice zucchini from top to bottom on a mandolin, or with a knife, as thinly as possible. In a heavy bottomed saucepan, heat one tablespoon of olive oil and sauté crushed garlic for a minute before adding in peas and asparagus. Sauté for a few minutes before adding in zucchini. Season with salt, pepper and a squeeze of lemon juice. Once soft and bright green, remove from heat.

 

To construct, use a sharp knife to cut a square into the very top layer of each piece taking care not to cut all the way through; leave a 2cm border. Place a spoonful of ricotta mixture in the square and arrange zucchini, asparagus and peas on top. Top with fresh herbs, toasted pepitas, lemon rind, salt and pepper.

 

Store and transport in Styleware bowl.

Style Files From Our Kitchen.
Style Files From Our Kitchen.
Place tart pieces into our Large bowl for easy transportation and storage.

Other serving-ware shown:

Stone linen napkin – INBED

Style Files From Our Kitchen.


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