Broccoli, walnut & ricotta tart with courgette salad

Total Time
0:30
Prep
0:10
Cook
0:20
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.

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