Treat your guests to something special with these easy dishes bursting with colour and flavour
VEGETABLE AND RICOTTA FREE-FORM TART
(Serves 4)
1 sheet ready-made puff pastry, defrosted
1 egg, lightly beaten
FOR THE FILLING
250g ricotta cheese
60ml cream
45g Parmesan cheese
45ml fresh herbs, finely chopped
30ml basil pesto
salt and milled black pepper, to taste
FOR THE TOPPING
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
TO SERVE
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.
この記事は South African Garden and Home の December 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
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この記事は South African Garden and Home の December 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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