South African Garden and Home - - Food And Wine -

(Serves 4)

1 sheet ready-made puff pas­try, de­frosted 1 egg, lightly beaten


250g ri­cotta cheese

60ml cream

45g Parme­san cheese

45ml fresh herbs, finely chopped 30ml basil pesto salt and milled black pep­per, to taste


1 corn cob, par­boiled

150g cherry toma­toes

15ml olive oil, plus ex­tra for driz­zling salt and milled black pep­per, to taste 1 small fen­nel bulb, shaved

1 car­rot, peeled and sliced into rib­bons 2 medium baby mar­rows, sliced into rib­bons


few fresh herbs or mi­cro leaves

1. Pre­heat the oven to 200°C and line a bak­ing sheet with bak­ing pa­per.

2. Roll out the pas­try and, us­ing a din­ner plate as a tem­plate, cut out a large cir­cle and trans­fer it to the bak­ing sheet. Brush some of the beaten egg around a 1cm rim on the edge of the pas­try.

3. Slice the pas­try off-cuts into 1cm strips and place along the top edge of the pas­try to form a raised rim; brush the edge with the re­main­ing beaten egg.

4. Prick the cen­tre of the pas­try case with a fork and bake in a hot oven for 18–25 min­utes, or un­til cooked and well risen.

5. Place the fill­ing in­gre­di­ents in a mix­ing bowl and com­bine. Set aside.

6. Re­duce the oven tem­per­a­ture to

180°C and place the corn cob and toma­toes on an oven tray.

7. Driz­zle with olive oil and sea­son well with salt and pep­per.

8. Roast in the oven for 10 min­utes. When cool enough to han­dle, cut the corn from the cob.

9. Spoon the re­served fill­ing into the baked pas­try case and heat in the oven for 8–10 min­utes.

10. Ar­range the corn, toma­toes, fen­nel and baby mar­row and car­rot rib­bons over the tart. Top with herbs or mi­cro leaves, an ad­di­tional driz­zle of olive oil and salt and pep­per. Serve with the left­over fill­ing on the side.

COOK’S NOTE Dou­ble up the in­gre­di­ents and make a large tart to feed a crowd.

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