lobster and charred spring onion tart with salmon roe and nasturtium leaves

SERVES 6

1 bunch spring onions, trimmed

1 tbsp extra-virgin olive oil

20g unsalted butter

1 medium fennel, trimmed and finely chopped

3 garlic cloves, crushed

1 cup (250ml) milk

1 cup (250ml) single cream

2 tsp finely grated lemon rind

8 eggs

¾ cup (60g) finely grated manchego cheese

100g sliced provolone

¾ cup (180g) ricotta

4 (500g total) small cooked lobster tails, shells removed

and chopped

Salmon roe, to serve

Nasturtium leaves, to serve

PASTRY

3 cups (450g) plain flour

1 tsp sea salt flakes

225g unsalted butter, chilled and chopped 1 egg, lightly beaten

1 egg yolk

1 tbsp iced water

1 To make pastry, place flour, salt and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg, egg yolk and water and process until a smooth dough forms. Roll out dough between 2 large sheets of baking paper to 4mm-thick and refrigerate for 15 minutes or until firm.

2 Preheat oven to 200°C (fan-forced). Lightly grease a 20cm x 30cm loose-bottom rectangular tin. Line tin with pastry, allowing a 3cm overhang. Line pastry with baking paper and fill with baking weights or dried beans. Bake for 20 minutes. Remove baking weights and paper, reduce temperature to 180°C (fan-forced) and bake for a further 10 minutes, or until pastry is dry and golden. Cool slightly, then carefully trim the excess pastry with a serrated knife.

3 Meanwhile, preheat a chargrill pan or barbecue over high heat.

Add onions and cook, turning for 4 minutes or until charred. Set aside. Add oil and butter in a medium saucepan over medium heat. Add fennel and garlic and cook, stirring occasionally, for 6 minutes. Add milk and cream and bring to a simmer, then remove from heat.

4 Place eggs, manchego, lemon, salt and pepper in a large bowl and whisk to combine. Gradually add hot-milk mixture and whisk to combine. Arrange provolone on tart base. Top with ricotta and carefully pour over egg mixture. Arrange onions and lobster on top. Place on a baking tray and cook for 40—50 minutes or until egg is just set. Set aside to cool for 30 minutes. Remove from the tin and serve topped with salmon roe and nasturtium leaves.

* If you don’t have a loose-bottom rectangular tin, line a rectangular tin with baking paper that has a 5cm overhang.