Broccoli, walnut & ricotta tart
11
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
This elegant tart is a great way to make use of seasonal purple sprouting broccoli
Ingredients
Broccoli, raw
200 g, purple sprouting
Ready rolled light puff pastry sheet
375 g
Ricotta Cheese
170 g
Egg, whole, raw
1 medium, raw, beaten
Courgette
1 medium, coarsely grated
Pea shoots
100 g
Lemon
1 medium, zested and juiced
Walnut Halves
15 g, roughly chopped
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Blanch the broccoli for 2 minutes in a pan of boiling water, then drain and cool under cold running water. Set aside.
2
Line a large baking tray with baking paper, then unroll the pastry onto it. Score a 2cm border, spread the ricotta over the base, then season and top with the broccoli. Brush the border with a little egg, then pour the rest of the egg over the broccoli and ricotta. Bake for 15-20 minutes, until golden.
3
In a bowl, toss the courgette and pea shoots with the lemon zest and juice. Season to taste and set aside.
4
Scatter the walnuts over the tart, then cut into six pieces and serve with the courgette salad.
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