Feast For The Eyes

Treat your guests to something special with these easy dishes bursting with colour and flavour

VEGETABLE AND RICOTTA FREE-FORM TART

(Serves 4)

1 sheet ready-made puff pastry, defrosted

1 egg, lightly beaten

FOR THE FILLING

250g ricotta cheese

60ml cream

45g Parmesan cheese

45ml fresh herbs, finely chopped

30ml basil pesto

salt and milled black pepper, to taste

FOR THE TOPPING

1 corn cob, parboiled

150g cherry tomatoes

15ml olive oil, plus extra for drizzling salt and milled black pepper, to taste

1 small fennel bulb, shaved

1 carrot, peeled and sliced into ribbons

2 medium baby marrows, sliced into ribbons

TO SERVE

few fresh herbs or micro leaves

1. Preheat the oven to 200°C and line a baking sheet with baking paper.

2. Roll out the pastry and, using a dinner plate as a template, cut out a large circle and transfer it to the baking sheet. Brush some of the beaten egg around a 1cm rim on the edge of the pastry.

3. Slice the pastry off-cuts into 1cm strips and place along the top edge of the pastry to form a raised rim; brush the edge with the remaining beaten egg.

4. Prick the centre of the pastry case with a fork and bake in a hot oven for 18–25 minutes, or until cooked and well risen.