Broccoli, walnut & ricotta tart with courgette salad

10
9
9
SmartPoints value per serving
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

Jus-Rol Frozen Light Puff Pastry Block

375 g

Ricotta Cheese

170 g

Egg, whole, raw

1 medium, raw, beaten

Courgette

1 medium, coarsely grated

Pea shoots

100 g

Lemon(s)

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.

Start eating better than ever!