Recipe, photography and introduction by Harriet Davidson
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
Juice and rind of 1 lemon
2 garlic cloves
1 tbsp olive oil
Salt and pepper, to taste
1/2 cup frozen peas
1 bunch asparagus
1/2 cup fresh herbs (dill, parsley, mint)
1/4 cup toasted pepitas
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.
Place tart pieces into our Large bowl for easy transportation and storage.
Other serving-ware shown:
Stone linen napkin – INBED