Dominique Rizzo brings us a tart recipe full of fantastic local ingredients. This tart uses a wonderful combination of flavours to produce a perfect dish ideal for our Australian sharing table. Serve this tart with a punchy relish or chutney, a fresh salad, steamed greens or roasted vegetables for the perfect meal for friends or family, for any occasion.
| WATERCRESS, YOGHURT CHEESE, DUKKAH AND FETA TART |
serves 6-8
Preparation time 20 minutes | Cooking time 40 minutes
1 packet of Carême sour cream short crust pastry or other short crust pastry
1 tablespoon Coolana Olive oil
1 brown onion, sliced thinly
2 tablespoons dill, chopped
¼ cup parsley leaves, chopped
Good handful of baby spinach
1 bunch of water cress, leaves and stalks separated
½ cup of white wine
3 eggs
100g Olympus feta cheese
3 tablespoons Bahbah Foods yoghurt cheese
¼ cup CT Fine Foods dukkah
1 teaspoon of Lemon zest
Salt and pepper
Preheat the oven to 180c
Tips
Carême Pastry is an all-natural beautiful pastry that comes in Vanilla Bean, Chocolate, the most amazing All Butter Puff and Sour Cream – which now comes in Gluten-Free. I am a fan of making pastry at home, but if you don’t have the time, ingredients or the know-how, Carême is as close – if not better – than the real thing. It’s from the Barossa and you can find it in any good delicatessens. Jump onto their website for stockists.
* Lightly grease a fluted tart tin and press in the pastry, trimming it just above the top of the tin. You will need to blind bake the pastry. If you have blind baking stones use these or you can do this by placing a sheet of baking paper onto the pastry and pouring in an even layer of rice or dried chickpeas, cannellini beans or similar – It only needs to cover the paper.
* Blind bake the pastry for about 15 minutes until golden, take the tart base out of the oven and remove the paper returning it to the oven for a further 10 minutes. Set the pastry case aside not removing it from the tin.
* Heat a pan over a moderate temperature and add in the olive oil and sliced onions. Cook on low for about 10 – 15 minutes until the onions have softened. Add in the wine and simmer until reduced, leaving you with about 1 tablespoon. Combine the herbs and the watercress stalks in a food processor – or chop them finely. Add these to the onion along with the spinach, and cook for a further 4 minutes until wilted.
* Remove from the heat and stir in the chopped water cress leaves. In a separate bowl combine the eggs with the yoghurt cheese, feta, lemon zest and season with salt and pepper. Spread the watercress mix into the pastry case and sprinkle over the dukkah. Pour over the egg mixture and with a fork, just move the onion and cress mixture around allowing the egg mixture to fall to the bottom of the pastry.
* Bake for 25 minutes until golden and set to touch. Allow to cool slightly before slicing and serving warm.
