Easy recipes, dining projects and food publications by Clementine Day.

View Cart
A Lot On My Plate


Some Things I Like to Cook & Clementine Day acknowledge the Traditional Custodians of the land on which we work, create and live, and we recognise that Sovereignty has never been ceded.
We pay our respects to Elders past, present and emerging.

︎Copyright Some Things I Like to Cook 2020

Savoury Tart with Midnight Pearls, Fennel, Zucchini & Rocket

This recipe is perfect for when you are feeling a bit lazy but want to eat something that feels a bit fancy. 

I love to make it for my friends for lunch, it’s very satisfying and crunchy and crispy and tangy and good. 

I use midnight pearl potatoes in this when I can, but when you can’t, any potato will do. The best part about this tart is really that any vegetable will do. You just feel it out.


1 largish sheet of spelt puff pastry
1/3 cup of cottage cheese
1/4 cup of grated parmesan
1 midnight pearl potato
1/2 bulb of fennel
1 zucchini
1 lemon
Pinch of dried chilli flakes
Handful of dill
2 handfuls of rocket
1 egg
Pinch of salt
Pinch of pepper


Make sure your pastry is out of the freezer and thawing.

Preheat oven to 220 C.

Lay out pastry onto a lined baking tray, whisk egg and brush the pastry generously. Place in the oven for 15 minutes.

Meanwhile, combine cottage cheese, salt, pepper, parmesan and zest of lemon together in a small bowl.

Using a vegetable peeler, peel zucchini into ribbons and set aside in a bowl with the juice of your lemon and dried chilli flakes. 

Peel your potato and run it through a mandoline on the thinnest setting, mine is 1.5mm.  Repeat this for the fennel.

Remove your pastry from the oven and spread over your cheesy mixture, leaving a slight edge for the ‘crust’. Top with potato and put back into the oven for 20 minutes.

After 20 minutes is up, add on the shaved fennel and continue cooking for a further 10 minutes or until the pastry is a deep golden brown and the potato slices are tender.

Shake the juice of the zucchini and top the tart with it. Then sprinkle over your dill and rocket. A little drizzle of olive wouldn’t go astray over the top either.