Photography by: Melanie Jenkins.
Ingredients
Tart shell
White bean puree
Filling
Method
1.In a food processor combine pine nuts, almonds, parmesan, flour and celery salt and pulse until finely ground. Add the butter and pulse until the mixture is blended and starts to form a ball.
2.Transfer to a lightly oiled 25cm tart tin. Using your hands, gently even out mixture to cover base and sides of tin, then smooth with the back of a spoon to compress. Chill for 30 minutes in fridge.
3.Preheat oven to 180°C. Bake chilled tart shell for 20-25 minutes or until golden. Allow to cool then remove from tin. Leave oven on for vegetables.
4.For purée, place drained beans, cream cheese, garlic, lemon zest and juice in a food processor and blend until smooth and creamy. Season to taste with sea salt and chill in the fridge until needed.
5.Arrange vine tomatoes, cherry tomatoes and red onion quarters on a lined baking tray.
6.Combine vinegar and honey and mix into vegetables. Sprinkle with sea salt and bake for 10-15 minutes until softened and slightly blistered.
7.To serve, spread tart shell with purée. Top with the roasted vegetables and curls of Parma ham. Tear burrata into bite-sized pieces and nestle on top. Garnish with micro greens, drizzle with olive oil and finish with a grind of black pepper.
