Finding inspiration for cooking can be tricky as the seasons change, and we begin to crave lighter, and more refreshing dishes that feel in tune with the longer days. Warming bowls of stews might be replaced by hearty salads as we look to pack in foods that are now in season.
As we approach Easter, it’s a perfect opportunity to experiment with recipes that make the most of seasonal produce, as this is when it’s at its peak ripeness. Spring greens and onions, asparagus, broccoli, and cabbage are all in season in April, which is when they’ve also got the best nutritional value in our diet. Perfect as a plate on its own or a side for an Easter lunch spread, this recipe from Jamie Oliver’s website for a “super-fresh and simple” tart is an easy way to make the most of this month’s greens.
A base of crisp filo pastry and “zesty ricotta” helps to bring out the flavours of the veggies used. The recipe uses Jamie’s lemon-dressed mixed green frozen vegetables, which is sold at most UK supermarkets.
A mix of Romanesco broccoli, green beans, sugar snap peas, broad beans, and peas in a lemon dressing, it can be microwaved from frozen in just a few minutes.
On sale in Iceland for £2.50, or £3 from Sainsbury’s, you can also use your own combination of green vegetables and simply dress them in lemon before adding to the tart.
Ingredients
Olive oil
Six sheets of filo pastry
One lemon
250g ricotta
75g goat’s cheese
400g bag of Jamie’s lemon-dressed green veg (or a bowl of your own greens)
A few sprigs of fresh mint
80g pea shoots or rocket
Four tablespoons of ground almonds
10g toasted flaked almonds
Method
Preheat the oven to 180°C and line a large baking tray with greaseproof paper. Add the ricotta to a bowl and beat until smooth, grating in the lemon zest and a pinch of black pepper.
Lay a sheet of filo onto a clean worktop with the shorter side facing you and brush with a little olive oil. Place a second sheet on top but slightly to the side, so two thirds of the sheet overlap. Brush again with olive and sprinkle over some ground almonds. Repeat this until all the filo pastry is used up.
Transfer the pastry to your baking tray, scrunching on the sides to make a rough border, and spread the ricotta in an even layer over the base. Place on the bottom rack of the oven and cook for 20 minutes.
While it’s cooking, slice the goat’s cheese into 1cm rounds. If you’re using Jamie’s lemon-dressed green veg, heat this according to packet instructions. Otherwise, prepare your own mix of greens. Broccoli, green beans and peas will work well.
Add the greens to the tart and top with the goat’s cheese. Return it to the oven for another 10 minutes or until the cheese has started to melt and the pastry is golden.
Add the mint leaves and pea shoots to a bowl, and squeeze the juice of half a lemon and a drizzle of olive oil over them. Add salt and pepper as needed.
Remove the tart from the oven and scatter some mint leaves and pea shoots over it, along with the flaked almonds. Serve the remaining leaves on the side as a salad, or leave them for people to add as they wish.