Prosciutto & Cheese Free-Form Tart with Zucchini & Raisin Salad

Serves 4

PICKLED RAISINS

⅓ cup lemon juice

2 tbsp honey

2 tbsp white balsamic vinegar

¼ tsp dried chilli flakes

½ tsp salt flakes

½ cup mixed raisins (we used crimson,

golden and regular)

1 small clove garlic

2 sheets frozen butter puff pastry,

thawed

200g taleggio (or washed rind)

cheese, torn

8 thin slices of prosciutto

1 egg, lightly beaten

ZUCCHINI & RAISIN SALAD

4 zucchinis, thinly sliced

2 cups wild rocket leaves

¼ cup roughly chopped chives and dill 2 tbsp extra virgin olive oil

To make pickled raisins, place the lemon juice, honey, vinegar, chilli and salt in a small bowl and whisk to combine. Add the raisins and mix to combine. Set aside to marinate for 15 minutes.

Take 2 tbsp of the raisin mixture, place in a small blender with garlic and blend until smooth.

Preheat oven to 200°C (180°C fan forced). Cut each pastry sheet into 20 x 25cm rectangles. Place the pastry on two large baking trays lined with non-stick baking paper. Using a small knife, score a border 1.5cm from the edge. Spread the blended raisin mixture. Top with cheese and prosciutto. Brush the edge of the pastry with egg. Bake for 20 minutes, or until golden and pastry is cooked.

Meanwhile, for the salad, strain the raisins from the pickling liquid and place in a large bowl. Add the zucchini, rocket, chives and dill and toss to combine. Whisk the reserved pickling liquid with oil and season with pepper. Serve the tarts, topped with zucchini salad and drizzled with dressing.