This delicious ricotta tart is a creation from Chef Garth Bedford who heads the team at The Kraal at Joostenberg. A simple recipe that can be mastered by anyone, Chef urges you to follow the steps for making the dough carefully.

The original recipe calls for salted, dried olives, but you can use your favourite kind, just make sure that the brine is properly drained, and seasoning is adjusted to taste depending on how salty they are.

Makes enough for 6 as a light meal served with a salad on the side.

Follow The Kraal and Chef Garth on Instagram at @kraalrestaurant_joostenberg and @springbokchef.

Make the dough

1. This dough needs a very light touch – do not over-work or knead at all.
2. Simply put the flour, water, oil & salt in a bowl, combine them gently by hand to form a loose ball.
3. Set aside to rest at room temperature for an hour.

Make the filling

1. At medium heat, sauté the onion, garlic & chopped Swiss chard stalks together in frying pan with a little olive oil until soft.
2. Add the thyme & Swiss chard leaves to the pan & cook further until the leaves are wilted.
3. Season with salt & pepper. Taste & add more seasoning if needed. Remove from heat.
4. Whisk the egg & cream, a pinch of salt, pepper & nutmeg together in a bowl.
5. Add into the pan with the Swiss chard mixture & set aside.

Bake the tartHeat the oven to 190 C. You will need a 24cm diam round tart dish with +- 3cm raised edges (or similar capacity).

1. Lightly brush the tart dish base & sides with oil. Press the dough by hand to flatten it & press into the tart dish as evenly as possible.
2. Make sure that the dough comes up the edges & raised sides of the dish. Bake blind for 35 min at 190 C until lightly browned & cooked. (See cook’s notes on how to bake blind.)
3. Fill the tart with the Swiss chard mixture & place an even layer of the olives on top.
4. Bake for 25 – 30 minutes. The tart should be lightly browned, set but still soft, not dry.

Add the ricotta

1. Strain the cheese to remove any excess liquid.
2. Crumble over the warm tart & season generously with grated lemon zest, a drizzle of olive oil & scattered origanum leaves.
3. Serve straight away

Recommended a glass of Joostenberg NUI Chenin Blanc MCC 2019.