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Purple sprouting broccoli blue cheese tart


Serves: 4
timePrep time: 5 mins
timeTotal time:
Purple sprouting broccoli blue cheese tart
Photograph by Dan Jones

Purple sprouting broccoli blue cheese tart


Serves: 4
timePrep time: 5 mins
timeTotal time:

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Nutritional information (per serving)
Calories
665Kcal
Fat
47gr
Saturates
24gr
Carbs
35gr
Sugars
5gr
Fibre
4gr
Protein
22gr
Salt
0.6gr

Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes

Ingredients

  • 1 x 375g pack ready-rolled puff pastry
  • 200g purple sprouting broccoli (or Tenderstem broccoli), woody stalks trimmed
  • 250g ricotta
  • 1 x 28g pack basil, leaves only, shredded
  • 125g blue Stilton, crumbled
  • a handful of walnut pieces
  • ½ tbsp clear honey

Step by step

  1. Preheat the oven to 220°C, fan 200°C, gas 7. Unroll the pastry sheet onto a baking tray (leaving it on its paper) and score a 1cm border around the edge. Prick within the border thoroughly with a fork; bake for 15 minutes until golden. Gently press the middle down to flatten.
  2. Meanwhile, simmer the broccoli in boiling salted water for 3 minutes, until just tender, then drain – ideally, transfer it straight to a large bowl of iced water (this keeps the lovely green colour). Once drained, pat dry with kitchen towel.
  3. In a bowl, mix together the ricotta, basil and half the Stilton and season with a little pepper. Spread the cheese mixture within the border of the tart, then top with the broccoli.
  4. Scatter over the remaining Stilton and the walnuts, then drizzle with the honey. Bake for 10 minutes, until the pastry is crisp and the Stilton has melted. Serve hot or warm.

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