1. Heat the oven to 200C. Roll out the pastry on a lightly floured bench top to fit about a 32cm x 24cm oven tray. Use a sharp knife to lightly cut a 2.5cm border all the way around the pastry and lightly prick the border with a fork. Place the tray in the fridge to rest for 20 minutes to prevent the pastry from shrinking.
2. Meanwhile, gently heat the oil in a large frying pan and add the onion and garlic. Cook until soft but not coloured. Add the silverbeet leaves and cook until wilted. Remove to a plate and leave to cool.
3. Place the ricotta in a bowl and stir in the lemon zest and fresh herbs. Season with salt and freshly ground black pepper.
4. Remove the pastry from the fridge and brush with the egg. Spread the ricotta mixture within the border of the pastry, then scatter over the silverbeet. Sprinkle with the dukkah.
5. Place tart in the hot oven and turn the heat up to 210C so the pastry begins to cook rapidly. Cook for 25-30 minutes until the pastry is well browned around the edges and the base is cooked.
6. Remove from the oven and place the tart on a wire rack before cutting into pieces.

Kathy recommends

Use 2 sheets butter puff pastry. Before rolling, place one on top of the other on a lightly floured bench top. 

See Kathy's other summer picnic recipes

• Lamb cutlets with a quinoa crust
• Baked summer fruit in a buttermilk loaf