RICOTTA, LEMON & RAINBOW CHARD TART
SERVES 4
1 375g sheet frozen puff pastry, thawed (we used Carême All Butter Puffed Pastry)
1 egg, lightly beaten
1 tbs Dijon mustard
1/4 cup (60ml) extra virgin olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2 thyme sprigs, plus extra sprigs to serve
1 tsp chopped preserved lemon rind, pith and flesh discarded, rinsed
2 tbs raisins
12 rainbow chard leaves (substitute silverbeet), 10cm stem attached
1 tbs apple cider vinegar
3/4 cup (180g) fresh ricotta, crumbled Mint and basil leaves, to serve
Preheat oven to 200°C. Grease a large baking tray and line with baking paper.
Place pastry on prepared tray. Lightly score lines in pastry 1.5cm apart, leaving a 1.5cm border around edges. Lightly brush egg around border. Bake for 15 minutes or until pastry is pale golden. Allow to cool slightly, then, using a clean tea towel and your hands, gently flatten the puffed centre of the pastry base. Spread mustard evenly within border and bake for a further 10 minutes or until golden.
Meanwhile, heat oil in a large frypan over medium-high heat. Add onion, garlic and thyme, and cook, stirring occasionally, for 5 minutes or until softened. Add lemon and raisins, and cook for 1 minute to heat through. Add chard and cook, stirring constantly, for 1-2 minutes or until softened. Add vinegar, remove from heat and stand to cool. Spread cooled chard mixture within border of tart and scatter with extra thyme, ricotta and herbs to serve.