BROUGHT TO YOU BY MAINLAND
With that familiar sharp, full-bodied flavour, Mainland Grated Tasty is prepared and ready to add to recipes, straight from the bag. Used together with Mainland’s rich and nutty Parmesan, it takes this zucchini tart to the next level!
Serves: 4 - 6
INGREDIENTS
1½ sheets pre-rolled puff pastry sheets, defrosted
250 grams ricotta cheese
3 large eggs
½ cup Mainland Grated Tasty
1/3 cup finely grated Mainland Parmesan
½ cup roughly chopped fresh herbs (eg dill, mint, parsley and/or chives)
1 teaspoon finely grated lemon zest
1 clove garlic, crushed
sea salt and ground pepper
2 zucchini, thinly sliced
1 tablespoon olive oil
TO SERVE
1 cup dill and/or mint and/or parsley leaves
½ cup shaved Mainland Parmesan
METHOD
EQUIPMENT: Line an oven tray with baking paper.
Preheat the oven to 190°C regular bake.
Place the sheets of puff pastry onto the lined tray and overlap them by 3cm, push down on the overlapping edges to seal them together. Score the edges of the pastry to create a 3cm border.
In a medium-sized bowl, mix together the ricotta, 2 of the eggs, the Mainland Tasty and Parmesan, fresh herbs, lemon zest and garlic. Season generously with pepper and a little salt.
Smear the ricotta mixture onto the pastry, making sure it doesn’t go over the border.
In a bowl, toss together the zucchini and olive oil. Season with salt and pepper. Arrange the zucchini slices on top of the ricotta layer.
Beat the remaining egg in a small bowl and brush the edge of the pastry with it.
Bake for 25 minutes or until the edges of the pastry are golden and puffed up.
TO SERVE: Set aside to cool for 10 minutes then serve topped with a handful of fresh herbs and shavings of Mainland Parmesan.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.