(Makes 4–6)


  • 15ml olive or avocado oil
  • 1 garlic clove, crushed
  • 2 medium onions, peeled and thinly sliced
  • 500g ready-made puff pastry, defrosted
  • 1 egg, lightly beaten
  • 300g ricotta
  • 30g Parmesan, finely grated
  • juice and zest of ½ lemon
  • salt and milled black pepper, to taste


  • red onion
  • carrots
  • baby marrow
  • asparagus
  • fennel bulb
  • radishes


  • 15ml vinaigrette dressing
  • 10ml poppy seeds


  1. Preheat the oven to 190°C.
  2. To make the filling, heat the oil in a pan and cook the garlic and onion over a very low heat, covered, for 10–15 minutes, stirring occasionally. Once the onions have softened, remove from the heat and allow to cool.
  3. Fold in the ricotta, Parmesan, lemon juice and zest, season to taste and set aside until ready to use.
  4. Roll out the pastry on a floured surface and use cookie cutters to cut out circles of pastry to the desired size: smaller for bite-sized and larger for individual starter portions. Transfer to a baking tray lined with baking paper.
  5. Brush the edge of the pastry circle with beaten egg and place a 1cm strip of pastry around the rim to create a raised rim. Brush this with more beaten egg.
  6. Bake the pastry cases for 15–20 minutes (smaller cases will bake faster).
  7. To make the ribbons, cut all the vegetables into wafer thin slices using a knife, mandolin or vegetable peeler.
  8. Remove the pastry cases from the oven, top with the filling and bake for a further 5 minutes.
  9. Toss the vegetable mixture in the vinaigrette and season with salt and pepper, to taste.
  10. Arrange the vegetable mixture on the tartlets and scatter the poppy seeds over the top.
  11. Serve the tarts slightly warm or at room temperature.

COOK’S NOTE *You can use any seasonal veggies of your choice. You will only need a few of each.