Broccolini, Ricotta & Goat's Cheese Tart

Process butter, flour and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg yolk and 1 tbs iced water and process until mixture starts to clump together in small balls. Transfer to a lightly floured surface and gently knead into a ball. Flatten ball into a disc, wrap in plastic wrap and refrigerate for 1 hour.

Roll out dough on a lightly floured surface until 3mm thick. Gently line a 22cm tart tin with removable base with pastry, allowing edges to overhang. Use a fork to prick base, then refrigerate for at least 3 hours or overnight (see Tip). Trim pastry, leaving a 5mm overhang, then preheat oven to 180°C.

Place tart tin on baking tray. Line pastry with baking paper, fill with pie weights, dried beans or rice, then bake for 20 minutes. Remove weights and baking paper, then bake for a further 12 minutes or until golden. Allow to cool to room temperature.

Meanwhile, process cheeses, lemon juice and zest in a food processor until smooth. Stir in herbs and half the oil and season with salt and pepper. Refrigerate until needed.

Heat remaining oil in a frying pan over high heat. Cook broccolini and garlic for 3 minutes or until lightly charred. Season to taste.

Spoon cheese filling into tart shell. Top with broccolini, scatter over toasted almonds and serve.