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

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

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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
  • Vegetarian


  • 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

  • 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


  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.

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