This recipe does a few things well:firstly,it uses a heap of the beautiful vegetables in season around early autumn (think zucchini,tomato,corn and eggplant). Next,it feeds a load of people in one tasty package. And,finally,it’s not at all hard to throw together and doesn’t mind being left out at room temperature for a while (within reason). One more – it’s almost tastier as leftovers reheated with buttered toast.
INGREDIENTS
METHOD
Travel advice
Cover tightly with foil to keep warm,and rest easy knowing that this will sit happily at room temperature for a reasonable amount of time,getting more and more delicious while it waits for you. You can also make it a couple of days in advance and keep it chilled,then reheat it on arrival or serve at room temperature.
Serves6-8 as a side
I love this flavour combination so much;the pickles,sliced quite thickly and baked with the rest,are such a flavour bomb with the buttery corn and creamy cheese. We have made these into small galettes here,but you could use a tart shell or muffin tins – whatever is easiest!
Allow the tarts to cool,then pile them into a container and wrap loosely with a tea towel. If you’re going far,keep them chilled and let them come to room temperature before serving.
Serves4-6
How to make shortcrust pastry
Makes approx. 380g pastry,or enough for 1 large tart or 8 small tarts
How to make ricotta filling
This might make a bit too much filling,depending on how many vegetables you’re adding,or the size of your tins/tarts,but if you do have a little extra,let’s say 1 cup (230g),perhaps go for a quick baked ricotta-ish situation. Simply add one or two more eggs to the mixture,pour into a buttered ovenproof dish and sprinkle with a little more cheese,then bake at 160C fan-forced (180C conventional) until puffed and golden. Serve with a simple green salad.
Makes approx. 400g
Bright,crunchy,packed with big flavours and very healthy,this salad ticks all the boxes. Plus,it sits beautifully at room temperature (within reason) as long as you add the cheese at the last minute. A good chopped “spoon” salad is an underrated thing – so handy when you’re standing up at a party and only have one hand free to eat with. This salad is excellent as is,but if you want to,add a few chopped hard-boiled eggs,some hot-smoked salmon or tuna,or perhaps some poached chicken. If you haven’t tried raw broccoli,trust me,it’s really good!
This salad travels so well and really doesn’t mind being left out at room temperature for some time. In fact,it gets better with time,within reason – just make sure you add the cheese right before serving.
Washing salads
Here are a few tips for making a simple green salad to transport on a warm day.
Serves6 as a side,3-4 as a main
Melt the butter,mix everything together and you’re done! This one couldn’t be easier,but the key thing is to let it cool completely in the fridge before slicing or it will fall apart. Swap the jam with marmalade if you prefer.
Once fully cooled,transport these bars in a tin or airtight container.
Makesapprox. 20 small squares
This is an edited extract fromWhat Can I Bring? By Sophie Hansen,photography by Sophie Hansen. Murdoch Books RRP $49.99.Buy now
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