Jamie's Food Team
By Anna Helm Baxter
45 mins
Not Too Tricky
serves 6
About the recipe
This super-fresh and simple tart features a clever hack – I’ve used Jamie’s lovely new Lemon-Dressed Green Veg for maximum taste and speed! With crisp filo and zesty ricotta, this makes the perfect spring centrepiece or side.
Recipe From
Ingredients
250g ricotta cheese
1 lemon
6 sheets of filo pastry
olive oil
4 tablespoons ground almonds
75g goat’s cheese
1 x 400g bag of frozen Jamie Oliver Lemon-Dressed Green Veg
a few sprigs of fresh mint
80g pea shoots or rocket
10g toasted flaked almonds
Method
- Preheat the oven to 180°C/350°F/gas 4. Line a large baking tray with greaseproof paper.
- In a bowl, beat the ricotta until smooth. Finely grate in the lemon zest and add a good pinch of black pepper.
- Working quickly, lay 1 sheet of filo on a clean worktop with the short 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 each sheet are overlapping. Brush with oil, sprinkle over some ground almonds, then repeat with layers of filo until all the pastry is used up.
- Transfer to the prepared baking tray, scrunching in all of the sides to make a rough border, and evenly spread the ricotta mixture over the base. Place in the bottom of the oven and cook for 20 minutes.
- Meanwhile, slice the goat’s cheese into 1cm rounds. Heat the Green Veg according to packet instructions, then use a slotted spoon to transfer it to the tart. Top with the goat’s cheese and return to the oven for a further 10 minutes, or until the cheese is starting to melt and the pastry is lovely and golden.
- Pick the mint leaves into a bowl with the pea shoots. Squeeze over the juice of half the lemon and add a drizzle of oil and a pinch of black pepper.
- Remove the tart from the oven, then scatter over some of the leaves along with the flaked almonds. Serve the remaining leaves on the side.
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