Purple sprouting broccoli, goat's cheese and hazelnut tarts

Purple sprouting broccoli, goat's cheese and hazelnut tarts recipe

0 ratings

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

Each serving contains

  • Energy

    2275kj
    544kcal
    27%
  • Fat

    29g 42%
  • Saturates

    14g 70%
  • Sugars

    6g 6%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 51.4g Protein 18.2g Fibre 2.4g

Method

  1. 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.
  2. Meanwhile, blanch the broccoli for 3 mins. Drain, then set aside.
  3. 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.
  4. 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

You may also like

Be the first to comment

blog comments powered by Disqus