Food & Wine

Recipes

  • ½ small red onion, thinly sliced (85g)
  • 3 celery stalks with leaves, thinly sliced (220g)
  • 8 large Swiss chard leaves, white stalks discarded, roughly chopped (175g)
  • 2 garlic cloves, thinly sliced
  • 2 tbsp torn mint leaves
  • 2 tbsp chopped parsley
  • 2 tsp chopped sage
  • 2 tbsp olive oil, plus extra for brushing
  • 75g feta, crumbled
  • 50g pecorino, finely grated
  • 15g pine nuts, lightly toasted
  • grated zest of 1 lemon
  • 350g all-butter puff pastry
  • plain flour, for dusting
  • 100g brocciu cheese or ricotta
  • 4–6 courgette flowers, cut in half lengthways if large, or 6 long, shaved strips of raw courgette (optional)
  • 1 egg, lightly beaten
  • salt and black pepper
  • Step 1 Place a large sauté pan on medium–high heat and sauté the onion, celery, chard, garlic, mint, parsley and sage in the olive oil
  • Step 2 Cook, stirring continuously, for 15 minutes or until the greens have wilted and the celery has softened completely.
  • Step 3 Remove from the heat and stir through the feta, pecorino, pine nuts, lemon zest, ¼ teaspoon of salt and a hearty grind of black pepper. Leave aside to cool.
  • Step 4 Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7. Roll out the pastry on a floured work surface until 3mm thick, then cut it into a circle, approximately 30cm in diameter.
  • Step 5 Place on an oven tray lined with baking parchment. Spread the filling out on the pastry leaving a 3cm border all the way around. Dot the filling with large chunks of brocciu or ricotta and top with courgette flowers or courgette strips, if using.
  • Step 6 Bring the pastry up around the sides of the filling and pinch the edges together firmly to form a secure, decorative lip over the edge of the tart.
  • Step 7 Alternatively, press with the end of a fork. Brush the pastry with egg and refrigerate for 10 minutes.
  • Step 8 Bake the tart for 30 minutes, until the pastry is golden and cooked on the base. Remove from the oven and brush with a little olive oil. Serve warm or at room temperature.