Purple sprouting broccoli, goat's cheese and hazelnut tarts recipe
Seasonal purple sprouting broccoli is sweet in flavour and lends such a pretty vibrancy to dishes. Why not try combining it with creamy goat's cheese and toasted hazelnuts in these heavenly puff pastry tarts, for a delicious lunch on-the-go?
See method- Serves 4
- 15 mins to prepare and 20-30 mins to cook
- 544 calories / serving
Ingredients
- 375g lighter puff pastry ready rolled
- 1 egg, beaten
- 125g soft goat's cheese
- 100g lighter soft cheese
- 1 garlic clove, crushed
- 1-2 tbsp milk
- 200g purple sprouting broccoli, chopped
- 1 tbsp olive oil
- 1 tbsp whole blanched hazelnuts, toasted and roughly chopped
- 1 lemon, zested
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Shop ingredientsEach serving contains
- Energy
- 2275kJ 544.0kcal
- Fat
- 29g
- Saturates
- 14g
- Salt
- 1.3g
- Sugars
- 6g
of the Reference intake
Carbohydrate 51.4gProtein 18.2gFibre 2.4g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Unroll the pastry on its paper and cut into 4 rectangles. Score a 1cm border around the edge of each, prick the middles with a fork and put on a baking tray. Brush with a little egg wash, then blind bake for 10-15 mins.
- Meanwhile, blanche the broccoli for 3 mins. Drain, then set aside.
- Mash the goat's cheese with the soft cheese and garlic, loosening with a little milk if necessary; season. Spoon evenly over each rectangle, within your 1cm border, and top each with the broccoli.
- Drizzle with the oil, then return to the oven for 10-15 mins, until the broccoli is roasted and the pastry is golden. Top with the hazelnuts and lemon zest to serve.
- See more Vegetarian recipes
