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  • Fairlady

    LIGHT & LUSCIOUS!

    Jul 22, 2019 6 minutes

    ARTICHOKE AND SALTED RICOTTA TART WITH SALSA VERDE

    SERVES 6-8 Prep time: 25 min. Cooking: 50 min (plus cooling, resting)

    This grown-up tart brims with fresh flavours. If you can’t find fresh artichokes (it being late winter!), use grilled and marinated artichokes (available from delicatessens). Fresh ricotta from the delicatessen will give best results – either buffalo or cow’s milk ricotta will do.

    • 185g all-butter puff pastry
    • 400g fresh ricotta
    • 150g goat’s curd
    • 6 large green olives, pitted and coarsely chopped

    BRAISED ARTICHOKES

    • 4 globe artichokes
    • 1 lemon, halved, plus 4 peeled strips of lemon rind
    • 250ml dry white wine
    • 250ml (1 cup) extra-virgin olive oil
    • 1 garlic clove, bruised
    • 4 thyme sprigs

    SALSA VERDE

    • ¾ cup (loosely packed) flat-leaf parsley
    • 2 small garlic cloves, crushed
    • 1 tbsp capers in salt, rinsed
    • 1 tbsp white wine vinegar
    • 80ml ( 1/3 cup) extra-virgin olive oil

    Place the pastry in a 20x30cm lamington tin

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