Ben Dearnley
This luscious, summery tart is guaranteed to impress every guest, including the carnivores.
Ingredients
Black garlic dressing
Method
1.Preheat oven to 220°C. Unroll the puff pastry, and place on a large lined oven tray. Place 4 small cookie cutters, 2cm in depth, in the corners of the tray, then place another heavy baking tray on top, to ensure even rising. Bake until pastry is golden and cooked through (20-22 minutes). Remove top tray and set aside to cool.
2.Meanwhile, to make dressing, combine all ingredients in a bowl and whisk well then season to taste.
3.Combine ricotta, rind, juice and three-quarters of the herbs in a bowl then season to taste.
4.Combine baby green zucchini, 1 squash and half the green zucchini in a bowl.
5.Heat a char-grill plate over high heat. Place remaining zucchini, squash and the capsicums on 2 large trays then drizzle with oil, sprinkle with paprika and season to taste. Chargrill, in batches, until just tender and grill marks appear (1-2 minutes each side). Transfer cooked zucchini into bowl with raw zucchini and half the almonds then drizzle with half the dressing. Toss gently to combine.
6.Place pastry on a serving plate and spread evenly with the ricotta mixture. Top with the zucchini mixture. Drizzle with remaining dressing and scatter over remaining herbs and almonds.
Note We prefer Carême puff pastry, which comes in 375gm sheets, but any good-quality puff pastry would work.
Notes
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
