Autumn Greens & Ricotta Tart

PASTRY INGREDIENTS

  • 250g plain flour
  • 120g butter, diced
  • ½ tsp salt
  • 2 – 3tbs of cold water

In a large bowl rub the butter into the flour until it resembles coarse breadcrumbs. Slowly add the ice water a dribble at a time and work into a soft dough.

Shape into a disc then wrap in plastic and leave to rest in the fridge for 30 minutes.

TART FILLING INGREDIENTS

  • A really big bunch of seasonal Tasmanian greens from your garden, grocer or market – include silverbeet, kale, mustard greens (approximately
  • 10 cups of roughly chopped veg)
  • 1 leek or small red onion sliced finely
  • 1 clove of garlic chopped finely Lots of fresh herbs like thyme, sage, parsley, rosemary
  • 200g ricotta or cottage cheese
  1. Remove silverbeet leaves from stalks. Finely dice stalks and roughly chop the leaves.
  2. Heat a medium frypan and add 3 tbsp’s of olive oil.
  3. Fry onion and stalks over a medium heat until soft.
  4. Add garlic and continue to cook for a minute.
  5. Add kale and silverbeet leaves and stir to coat the leaves.
  6. Cover frypan with a lid, reduce heat to low and allow to cook for 5 minutes.
  7. Remove from heat and set aside.
  8. Roll out pastry into a roughly round circle until about 1cm thick.
  9. Smear the ricotta over the base, leaving an edge of about 10 cm.
  10. Top with greens and herb mix.
  11. Fold over the edges of the pastry to make a little rim.
  12. Then cover the top with grated cheese.
  13. Brush edges with beaten egg yolk.
  14. Bake in oven until golden about 30 minutes. Enjoy warm or cold with family, friends and colleagues