The easiest and best gatherings are when everyone pitches in. It’s sanity-saving for the host, not to mention energy- and money-saving. And arguably more fun and interesting. But what do you make when asked to bring a plate?

Bestselling author and beloved country cook Sophie Hansen offers us a yummy recipe from her book What Can I Bring?

Corn, goat’s cheese, pickle and dill tarts

I love this flavour combination so much; the pickles, sliced quite thickly and baked with the rest, are such a flavour bomb with the buttery corn and creamy cheese. We have made these into small galettes here, but you could use a tart shell or muffin tins – whatever is easiest!

Prep time 30 mins, plus resting

Cook time 40 mins

Serves 4-6

1 Tbsp butter

3 cups (600 g) fresh corn kernels (from 3–4 ears)

1 × quantity Shortcrust pastry (see below), chilled

Plain (all-purpose) flour, for dusting

1 handful dill, chopped

1 × quantity Ricotta filling (see below)

150 g (5 1⁄2 oz) goat’s cheese, crumbled

1 cup (300 g) dill pickles, cut into 1 cm (1⁄2 inch) slices

2 egg yolks

1 Tbsp cream

Melt the butter in a heavy-based frying pan over medium–high heat and add the corn kernels. Cook, stirring often, for about 10 minutes, or until they are just beginning to catch and caramelise. Remove from the heat and set aside.

Preheat the oven to 200°C (400°F).

Roll out your chilled pastry on a lightly floured benchtop and cut into four to six rounds – I used a side plate with a 15 cm (6 inch) diameter. Transfer to a couple of trays lined with baking paper.

Add the dill to the ricotta filling and mix to combine. Place about 2 tablespoons of this in the middle of each pastry round. Top with a little goat’s cheese, about 2 tablespoons of the cooked corn kernels and a few pickle slices.

Gently pinch the edges of your pastry together to form a crimped seal. Whisk the egg yolks and cream together and brush this mixture over the crimped edges.

Pop in the oven and cook for about 30 minutes, or until the tops are puffed and golden.

Travel advice

Allow the tarts to cool, then pile them into a container and wrap loosely with a tea towel. If you’re going far, keep them chilled and let them come to room temperature before serving.

Shortcrust pastry

Makes approx. 380 g (13 1⁄2 oz) pastry, or enough for 1 large tart or 8 small tarts

1 2⁄3 cups (250 g) plain (all-purpose) flour, plus extra for dusting

A pinch of salt

½ cup (125 g) chilled butter, cubed

4 Tbsp iced water

Tip the flour onto your benchtop, add the salt and make a well in the centre. Into this, place the chilled butter. Using the heel of your hand, smoosh the butter into the flour, working it together until the mixture is coarse and sandy with pea-sized pieces of butter. Now add the water, a little at a time, still using the heel of your hand to bring everything together into a cohesive disc of pastry. A few streaks and seams of butter are totally fine here. Wrap in plastic wrap and chill in the fridge for 30 minutes.

Depending on your tin/tray size and depth, you might have some left-over pastry. Just roll it out and make yourself a mini tart.

Ricotta filling

This might make a bit too much filling, depending on how many vegetables you’re adding, or the size of your tins/tarts, but if you do have a little extra, let’s say 1 cup (230 g), perhaps go for a quick baked ricotta-ish situation. Simply add one or two more eggs to the mixture, pour into a buttered ovenproof dish and sprinkle with a little more cheese, then bake at 180°C (350°F) till puffed and golden. Serve with a simple green salad.

Makes approx. 400 g (14 oz)

2 eggs

1⁄2 cup (50 g) finely grated parmesan

1⁄2 cup (125 ml) single (pure) cream

2⁄3 cup (165 g) fresh, soft ricotta

Whisk all the ingredients together until well combined.

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