Sausage and broccoli traybake tart
Prep time: 20 minsTotal time: 
Sausage and broccoli traybake tart
Fennel-spiked sausage is a match made in heaven with Tenderstem broccoli, goat’s cheese and honey in this Italian-inspired, egg-filled traybake. Serve with dressed salad leaves and you’re good to go!
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 2 tbsp vegetable oil
- ½ tsp fennel seeds
- 1 x 400g pack Taste the Difference Lincolnshire sausages
- 100g Tenderstem broccoli, sliced lengthways
- 1 x 320g pack ready-rolled puff pastry
- 5 eggs
- 75ml milk
- ½ x 125g pack soft goat’s cheese
- 1 tbsp runny honey
- dressed salad leaves, to serve (optional)
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Add the oil and fennel seeds to a pan over a medium-high heat. Remove the meat from the sausage skins and, once the fennel seeds gently sizzle, add the sausage meat to the hot pan. Crumble the sausage meat with a spatula and cook until golden brown, around 5-7 minutes. Set aside to cool.
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Meanwhile, put the broccoli into a bowl and cover with boiling water to slightly soften it, about 2 minutes. Drain and set aside.
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Unroll the sheet of puff pastry onto a baking tray lined with baking paper. Score the edges of the pastry to form a border. Beat the eggs with the milk, then brush the pastry with some of the beaten egg mixture and transfer to the oven for 12 minutes, or until light golden and puffed up. Gently push down the middle of the pastry, leaving the border raised.
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Season the egg and milk mixture, then pour into the middle of the pastry. Sprinkle over the sausage mixture, then top with the drained broccoli. Spoon the goat’s cheese into the gaps, then transfer to the oven for 15 minutes, or until the egg has set and the pastry is golden. Finish with a drizzle of honey, then slice and serve with dressed salad leaves, if liked.
