Broccoli, walnut & ricotta tart with courgette salad
200 g, purple sprouting
Ready Rolled Light Puff Pastry Sheet
Egg, whole, raw
1 medium, raw, beaten
1 medium, coarsely grated
1 medium, zested and juiced
15 g, roughly chopped
- 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.
- 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.
- In a bowl, toss the courgette and pea shoots with the lemon zest and juice. Season to taste and set aside.
- Scatter the walnuts over the tart, then cut into six pieces and serve with the courgette salad.