Yotam says, “It is possible to use a wide range of wild, cultivated or supermarket greens in this recipe. Consider nettles, beetroot tops, turnip tops, spinach or watercress, in combination.”
We say, ” This is DELICIOUS!”
Fresh from the garden: onion, celery, turnip tops, kale, silverbeet, herbs, lemon
Recipe source: adapted from a recipe by Yotam Ottolenghi
Serves: 6 or 24 tastes
| Equipment: |
- Chopping boards and knives
- Large and smaller frying pans
- Measures: tablespoon
- Scales
- Grater & microplane
- Mixing bowls
- Rolling pin
- Baking paper
- Large oven tray
- Pastry brush
- Fork
- Serving plates
Ingredients:
- ½ a small red onion
- 3 celery stalks
- 8 large turnip leaves & silverbeet
- 2 garlic cloves
- A small branch mint
- A small bunch of parsley
- A small branch of sage
- 2 tablespoons olive oil, plus extra for drizzling
- 50g pecorino
- 75g feta
- 15g pine nuts
- 1 lemon
- 350g all-butter puff pastry (we use Careme)
- 100g ricotta
- 1 egg
- Salt and black pepper
What to do:
- Peel and thinly slice the onion. Wash and thinly slice the celery stalks and leaves. Wash the turnip tops and shake dry then finely chop, discarding any tough stalks. Peel and finely slice the garlic. Wash and spin dry the herbs then pick off the leaves, tearing the mint leaves and finely chopping the parsley and sage.
- Place a large frying pan on medium-high heat and sauté the onion, celery, chard, garlic, mint, parsley and sage in the olive oil. Cook, stirring continuously, for 10 minutes or until the greens are wilted and the celery has softened completely.
- Meanwhile weigh the pecorino and grate it. Weigh the feta and crumble it. Weigh the pine nuts and lightly dry toast in the smaller frying pan. Wash and wipe the lemon and finely zest using the microplane grater.
- Remove the greens 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 for a moment.
- Preheat the oven to 200C.
- Roll the pastry so it is 5cm bigger than your baking tray on all sides, and then cut the extra off in strips. Place the large pastry sheet on an oven tray lined with baking paper and lay the border strips on top of the edges of the pastry sheet. Spread the filling out on the pastry inside the borders and dot the filling with large chunks of ricotta. Lightly beat the egg, then brush the pastry borders with egg.
- Bake the tart in the oven for 30 minutes until the pastry is golden and cooked on the base.
- Remove from the oven and brush with a little olive oil. Divide onto serving plates and serve warm or at room temperature.
The Bondi Cook 