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Food

Ricotta, asparagus and pea tart

Preparation time
15 mins
Cooking time
1 hr, 5 mins
Serves
6

Like all of Australia's celebrated wine regions, Margaret River possesses a magic all its own. Chef Santi Fernandez of Voyager Estate Restaurant reveals his accomplished artfulness in capturing a true taste of the region with these simple-to-prepare tarts. Their herbaceous flavours positively burst into life when paired with a Voyager Estate Sauvignon Blanc Semillon blend, a signature style from Margaret River. 

Ingredients

Pastry

1 ½ cups (225g) plain flour

Pinch salt

150g unsalted butter, chilled, cubed

3-3 ½ tablespoons chilled water

Filling

1 cup (250g) ricotta cheese

4 egg yolks

150g double cream

50g grated parmesan cheese

1 lemon, zested

Salt and pepper, to season

Pinch nutmeg

Tarragon dressing

1 tablespoon finely chopped fresh tarragon

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

50mls grapeseed oil

1 teaspoon honey

Salt and pepper, to season

To serve

2 bunches asparagus

50g podded broad beans

50g each of baby beans, baby peas, sugar snap peas

Micro chervil, to garnish

Method 

1. Pastry: Combine flour, salt and butter in a food processor, process until mixture resembles fine breadcrumbs. Add chilled water and process until mixture forms a firm dough.

2. Knead dough briefly then wrap in plastic wrap, refrigerate for 30 minutes. Roll dough between two sheets of baking paper until 4-5mm thickness. Cut pastry into pieces large enough to line 6 x 9cm individual flan tins. Ease pastry into flan tins, trim edges. If necessary, re-roll pastry trimmings in order to line all six flan tins. Place on an oven tray. Refrigerate for a further 30 minutes.

3. Pre-heat oven to 200°C / 180°C fan forced. Prick the base with a fork.  Line with baking paper and fill with pastry weights. Bake for 15 minutes. Remove paper and weights, return to the oven and cook for a further 10-15 minutes. Remove, allow to cool. Reduce oven temperature to 150°C / 130°C 
fan forced.

4. Meanwhile, lightly whisk the ricotta, egg yolks and cream. Stir in parmesan and lemon zest. Season with salt, pepper and nutmeg. Fill the tart cases and return to the oven for 30-35 minutes or until the filling is set. Allow to cool before serving.

5. Tarragon dressing: Combine all ingredients in a bowl, whisk.

6. Add asparagus and beans to a saucepan of boiling salted water, boil uncovered for 1 ½ minutes. Add broad beans and peas, boil for a further 30 seconds or until bright green. Place in a large bowl of iced water to cool. Drain. 

7. To serve: Arrange vegetables on top of tart, drizzle with tarragon dressing, garnish with micro chervil.

Wine Match: Voyager Estate Sauvignon Blanc Semillon 2020

Food
Preparation time
15 mins
Cooking time
1 hr, 5 mins
Serves
6

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