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?
- 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, blanch 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