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Food

Scott Picketts Summer vegetable tartlet

Preparation time
10 Minutes
Cooking time
20 Minutes
Serves
4

This bright, crunchy and colorful dish from Scott Pickett pairs nicely with a wine with complimentary attributes like Sauvignon Blanc or Pinot Grigio that harmonise the delicate flavours. 

Ingredients

1.2kg good quality short crust pastry, rolled 2mm thick 

250g goats curd – drained, seasoned with pepper, and combined with 2 tbsp finely chopped parsley 

¼ bunch dill, picked into nice sprigs 

¼ bunch skinny chives, cut into 

3cm lengths

300g baby turnips, blanched in salted water unitl tender, refreshed in ice water, drained 

20g baby carrots, blanched in salted water until tender, refreshed in ice water, drained 

100g green asparagus spears, tips, blanched in salted water unitl tender, refreshed in ice water, drained 

100g white asapargus spears, tips, blanched in salted water unitl tender, refreshed in ice water, drained 

1 tbsp broads beans, blanched, refreshed and shelled

Breakfast radishes, cut into quarters 

Baby fennel, blanched in salted water unitl tender, refreshed in ice water, drained


Recipe by Scott Pickett

Photography by Alex Squadrito and Adrian Zanardo

Method

1. Pre heat oven to 180ºC.

2. Blanch all the vegetables separately in salted water until tender, refresh in iced water until cold and drain. Set aside on paper towel. Combine in a bowl and season with a little olive oil and salt and pepper.

3. Blind bake pastry in a suitable sized pastry ring in preheated oven until light golden and cooked through. Set aside and cool.

4. Assemble tart with goats curd in the base, arrange vegetables nicely and garnish with herbs. 

 

Wine Match

Sauvignon Blanc or Pinot Grigio

Food
Preparation time
10 Minutes
Cooking time
20 Minutes
Serves
4

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