Purple Sprouting Broccoli and Goats Cheese Tart recipe
ingredients
1 sheet ready-made puff pastry (though home-made would be better)
2 goats' cheese
150 ml (1/4 pint) double cream
150 ml (1/4 pint) milk
2 whole eggs
250 g (9 oz) purple sprouting broccoli
salt, pepper and nutmeg, to taste
2 goats' cheese
150 ml (1/4 pint) double cream
150 ml (1/4 pint) milk
2 whole eggs
250 g (9 oz) purple sprouting broccoli
salt, pepper and nutmeg, to taste
method
1. Roll out the pastry and line a 20cm/8in flan ring. Bake blind in a medium hot oven.
2. Blanch the broccoli in boiling salted water until tender. Refresh in iced water.
3. Trim the stalks and some of the outside leaves from the broccoli, and then liquidize in a blender with the milk, cream and eggs.
4. Pass the mixture through a sieve, season with salt, pepper and nutmeg.
5. Cut the goats' cheese into cubes and place into the pastry case, along with the purple broccoli. Pour over the egg mixture, and bake the tart in a medium oven for about 25 minutes, or until the tart has set.
6. Serve warm with some salad leaves and crusty bread.
2. Blanch the broccoli in boiling salted water until tender. Refresh in iced water.
3. Trim the stalks and some of the outside leaves from the broccoli, and then liquidize in a blender with the milk, cream and eggs.
4. Pass the mixture through a sieve, season with salt, pepper and nutmeg.
5. Cut the goats' cheese into cubes and place into the pastry case, along with the purple broccoli. Pour over the egg mixture, and bake the tart in a medium oven for about 25 minutes, or until the tart has set.
6. Serve warm with some salad leaves and crusty bread.
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