This grown-up tart, brimming with fresh spring flavours, is made for enjoying outdoors on a rug in the sun. You can prepare all the elements in advance, then just assemble when you’re ready to head out for your picnic. If you can’t find fresh artichokes, 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.
Ingredients
Braised artichokes
Salsa verde
Method
1.Place pastry in a 20cm x 30cm lamington tin lined with baking paper. Top with another large sheet of baking paper and fill with baking weights. Refrigerate for 1 hour.
2.For braised artichokes, trim artichoke stalks to 2cm and remove outer leaves. Trim the outside of stalks with a small knife, then trim 2cm from the top of each artichoke and halve lengthways. Scoop out fibrous chokes with a teaspoon, then immediately rub cut surfaces with lemon. Transfer to a large, wide saucepan over medium heat. Add wine, oil, garlic, thyme and lemon rind. Bring to a simmer and cook until artichokes are tender (35-40 minutes). Cool.
3.Meanwhile, preheat oven to 180°C. Blind-bake pastry until crisp (20-25 minutes), then remove weights and paper, carefully turn pastry, weight once more and bake until other side is crisp and golden (20-25 minutes).
4.Meanwhile, beat ricotta, goat’s curd and 2 tsp sea salt flakes in a bowl until smooth.
5.For salsa verde, blend ingredients with a hand-held blender until finely chopped, adding extra oil if necessary.
6.Spread ricotta mixture over pastry and top with artichoke, olives and salsa verde to serve.
Beer suggestion: Rustic spelt ale. Drink suggestion by Max Allen.
Notes
