Treat your guests to something special with these easy dishes that are bursting with colour and flavour. Download the shopping list.


(Serves 4)

1 sheet readymade puff pastry, defrosted

1 egg, lightly beaten


250g ricotta cheese

60ml cream

45g Parmesan cheese

45ml fresh herbs, finely chopped

30ml basil pesto

salt and milled black pepper, to taste


1 corn, 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


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 round of pastry and transfer to the baking sheet. Brush some of the beaten egg around a 1cm rim on the edge of the pastry.

3. Use the pastry off-cuts to cut into 1cm strips and place on top of the pastry edge, to form a raised rim; wash the edge with the remaining 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.

5. Place the filling ingredients in a mixing bowl and combine. Set aside.

6. Reduce the oven temperature to 180°C and place the corn and tomatoes in an oven tray. Drizzle with olive oil and season well with salt and pepper. Roast in the oven for 10 minutes. When cool enough to handle, cut the corn from the cob.

7. Spoon the reserved filling into the baked pastry case and heat in the oven for 8–10 minutes.

8. Arrange the corn, tomatoes, fennel, baby marrow and carrots ribbons over the tart. Top with herbs or micro leaves, an additional drizzle of olive oil and salt and pepper. Serve with the leftover filling on the side.

*COOK’S NOTE Double up the ingredients and make a large tart to feed a crowd.