Broccoli, goats' cheese and prosciutto tart
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Ali Allen
Broccoli, goats' cheese and prosciutto tart
Use ready-rolled puff pastry for a super-easy midweek meal in just 30 minutes
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
583Kcal
Fat
37gr
Saturates
20gr
Carbs
37gr
Sugars
7gr
Fibre
4gr
Protein
23gr
Salt
2.3gr
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Ingredients
- 200g purple sprouting broccoli, thicker stems sliced lengthways
- 1 x 375g pack ready-rolled puff pastry
- 250g ricotta
- 75g soft goats’ cheese
- 1 x 80g pack prosciutto di Speck
- 1 tsp olive oil
- 1 tbsp clear honey
- 3 sprigs thyme, leaves only
- a sprinkle of dried chilli flakes, to serve
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Put a large baking tray on the top shelf to preheat while you make the tart. Cook the broccoli in boiling water for 4-5 minutes to soften the tougher stalks. Drain well and pat dry on kitchen paper.
- Meanwhile, unroll the pastry onto a sheet of baking paper. Using a small sharp knife, gently score a 2cm border around the edge of the pastry and prick the centre with a fork.
-
Roughly spread the base with ricotta, then arrange the broccoli spears over the top. Crumble over the goats’ cheese and lay the prosciutto evenly around the tart. Drizzle over the oil and cook in the oven for 15-20 minutes, or until the pastry is crisp, the cheese is melted and bubbling and the broccoli is tender. Drizzle with honey, then sprinkle with the thyme leaves and chilli flakes. Season with salt and pepper to serve.TipMake it veggie by replacing the prosciutto with a scattering of walnut pieces.
