GOLD CLASS

PORCINE, NSW

Zucchini, pecorino and basil tart

SERVES 8-9 // PREP TIME 40 MINS // COOK 1 HR 35 MINS (PLUS RESTING, COOLING)

“This is a tart that screams the season. Even the sweetest most tender zucchinis lend themselves to the addition of some fat and acidity. The rich seasonings of pecorino, lemon zest and juice, along with basil bring a bright punch to this dish,” says chef Nik Hill.

1 sheet (375gm) frozen Carême puff pastry, thawed
9 thin small zucchini (about 720gm), cut into 3cm lengths (see note)
Finely grated pecorino, to serve

ZUCCHINI FILLING

125 ml (½ cup) extra-virgin olive oil, plus extra for brushing
2 white onions, thinly sliced
4 garlic cloves, finely chopped
5 thin small zucchini (about 400gm), thinly sliced (see note)
150 ml dry white wine
Juice and zest of 2 lemons
100 gm pecorino, finely grated
1 egg, lightly whisked
30 gm fresh sourdough breadcrumbs

ZUCCHINI AND BASIL PURÉE

2 tbsp extra-virgin olive oil, plus extra for drizzling
4 thin small zucchini (about 320gm), thinly sliced (see note)
1 garlic clove, finely chopped
1 cup (loosely packed) basil leaves

ZUCCHINI SALAD

Juice of 1 lemon
5 zucchini flowers, halved lengthways
3 small zucchini (about 320gm), thinly shaved
1 cup (loosely packed) basil leaves

1 For filling, heat oil in a large deep frying pan over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion begins to soften. Add zucchini and wine; bring to a simmer. Reduce heat to low and simmer until zucchini is broken down (30 minutes). Transfer to a bowl; stir in lemon juice and zest, and pecorino, then season to taste. Refrigerate until cooled (1 hour); then stir in egg and breadcrumbs and set aside.

For purée, heat oil in a medium saucepan over high heat. Add zucchini, garlic and 100ml water and bring to the boil. Cover and cook, shaking pan occasionally until zucchini is just tender (5 minutes). Transfer to a bowl placed over an ice bath and stir continuously until zucchini mixture has cooled completely. Transfer to a blender with basil and blend until puréed; season to taste. Pass