Photo of Broccoli, walnut & ricotta tart by WW

Broccoli, walnut & ricotta tart

Points® value
Total Time
30 min
10 min
20 min
This elegant tart is a great way to make use of seasonal purple sprouting broccoli


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


1 medium, coarsely grated

Pea shoots

100 g


1 medium, zested and juiced

Walnut Halves

15 g, roughly chopped


  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.