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"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Tomato and ricotta tart


You'll need

375 gm shortcrust pastry (see note) 200 gm firm ricotta 20 gm finely grated parmesan ¼ cup coarsely chopped mixed herbs such as basil, flat-leaf parsley, mint and chervil, plus extra leaves to serve Finely grated rind of 1 lemon, juice of ½ 1 egg, lightly beaten 1 large ripe oxheart tomato, cut into wedges 200 gm mixed cherry tomatoes, halved or quartered, depending on size 60 ml (¼ cup) extra-virgin olive oil 1 tbsp red wine vinegar

Method

  • 01
  • Preheat oven to 200C. Line a 26cm x 35cm baking tray with baking paper, then with pastry, trimming edges to fit. Combine ricotta, parmesan, herbs, lemon rind and half the egg in a bowl, season generously to taste and mix to combine. Spread mixture over pastry, leaving a 1.5cm border. Brush border lightly with remaining egg (you won’t need it all), then bake, turning occasionally, until golden brown (15-20 minutes).
  • 02
  • Meanwhile, combine tomatoes, extra-virgin olive oil, vinegar and lemon juice in a bowl and season to taste. Pile on top of tart, scatter with extra herbs and serve warm.

Note We prefer Carême shortcrust pastry, which comes in 375gm sheets, but any good shortcrust pastry would work here.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2016

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