Ricotta, lemon and rainbow chard tart

Name: Ricotta, lemon and rainbow chard tart
Yield: 4
Ingredients: 1 x 375g sheet frozen puff pastry, thawed (we use Carême All Butter Puff Pastry); 1 egg, lightly beaten; 1 tbs Dijon mustard; 1⁄4 cup (60ml) extra virgin olive oil; 1 red onion, finely chopped; 2 garlic cloves, crushed; 2 thyme sprigs, plus extra to serve; 1 tsp chopped preserved lemon rind, pith and flesh discarded, rinsed; 2 tbs raisins; 12 rainbow chard leaves (substitute silverbeet), 10cm stem attached; 1 tbs apple cider vinegar; 3⁄4 cup (180g) fresh ricotta, crumbled; Mint and basil leaves, to serve

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jun 02, 2018

Darren Robertson says, “Preserved lemon adds a touch of the exotic to this super-simple tart.”

1 x 375g sheet frozen puff pastry, thawed (we use Carême All Butter Puff Pastry)
1 egg, lightly beaten
1 tbs Dijon mustard
1⁄4 cup (60ml) extra virgin olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2 thyme sprigs, plus extra to serve
1 tsp chopped preserved lemon rind, pith and flesh discarded, rinsed
2 tbs raisins
12 rainbow chard leaves (substitute silverbeet), 10cm stem attached
1 tbs apple cider vinegar
3⁄4 cup (180g) fresh ricotta, crumbled
Mint and basil leaves, to serve

Method

1.

Preheat oven to 200°C. Grease a large baking tray and line with baking paper.
2.

Place pastry on tray. Lightly score lines in pastry 1.5cm apart, leaving a 1.5cm border around edges. Lightly brush egg on border. Bake for 15 minutes or until pastry is pale golden.
3.

Cool briefly, then, using a clean tea towel, gently flatten the puffed centre. Spread mustard evenly within border and bake for 10 minutes or until golden.
4.

Heat oil in a large frying pan over medium-high heat. Add onion, garlic and thyme, and cook, stirring occasionally, for 5 minutes or until onion softens. Add lemon and raisins, and cook for 1 minute to heat through.
5.

Add chard and cook, stirring, for 1-2 minutes until softened. Add vinegar, remove from heat and stand to cool. Spread cooled chard mixture within border of tart and scatter with extra thyme, ricotta and herbs to serve.