Weekly meal plan­ner:

AS THE DAYS TURN WARM, CEL­E­BRATE WITH THE NEW SEA­SON’S PRO­DUCE

Sunday Tasmanian - Tassie Living - - LOCAL FOOD - @hay­den_quinn @hay­den_quinn

Former MastChef star Hay­den Quinn cooks with the new sea­son’s bounty

SPRING VEG­ETABLE TART

“This tart show­cases spring in­gre­di­ents. Use what­ever veg looks good”

SERVES 4

2 sheets but­ter puff pas­try

1 egg, lightly beaten

1 tub (150g) roasted cap­sicum and pecorino dip (or other veg­etable dip)

6 baby zuc­chini, halved length­ways

3-4 (120g) yel­low squash, thinly sliced with a man­do­line

1 bunch as­para­gus, thinly sliced

length­ways with a man­do­line

150g goat’s cheese

Ex­tra vir­gin olive oil, bal­samic vine­gar glaze, mixed herbs to serve

Pre­heat oven to 200°C. Line a large bak­ing tray with bak­ing pa­per.

To make tart case, place pas­try sheets side by side on the lined tray. Brush egg wash along the long edge of one sheet, then over­lap with the other by 2cm to cre­ate a large sin­gle sheet mea­sur­ing ap­prox­i­mately 36cm x 20cm. Fold and pinch all four sides to make a 2cm bor­der, push­ing down to seal. Brush bor­der with egg wash. Us­ing a fork, prick the base of the tart all over. Place in oven and bake for 20 min­utes or un­til the pas­try is golden. Re­move from oven and spread base of pas­try with dip.

Mean­while, place veg­eta­bles in a large bowl. Pour boil­ing wa­ter over veg­eta­bles, steep for 1 minute to blanch, then drain and pat dry with kitchen pa­per. Scat­ter veg­eta­bles over tart and crum­ble over goat’s cheese. Driz­zle with oil and vine­gar glaze. Serve with mixed herbs.

NUTRI­TION • 16G PRO­TEIN • 20G SAT FAT • 36G CARB • 3G SUGARS • 270MG SODIUM • 485 CAL (2030KJ)

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