12 spears purple sprouting broccoli

2 tbsp rapeseed oil

2 spring onions finely chopped

3 large eggs (free-range)

2 egg yolks beaten

3-4 tbsp crème fresh

150g Stilton crumbled

 

To make the pastry

300g plain flour

80g walnuts blitzed in a processor (for added Essential Fatty Acids)

120g unsalted butter (cold)

1 egg yolk

2-3 tbsp cold water

 

To make the pastry, put the flour, ground walnuts and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles breadcrumbs.​

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Add the egg yolk, then pulse, gradually adding the water until the mixture just comes together.

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Tip out on to a lightly floured surface, knead briefly. wrap in cling film, then chill for up to 15 minutes

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Preheat the oven to 200°C/fan 180°C/gas 6.

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Roll out the pastry on a lightly floured surface to the thickness of a pound coin and use to line 6 small tart cases, pressing the pastry right down into the tins and up the sides.

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Chill for 10 minutes

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Line the tarts with baking paper and fill with baking beans or rice, then blind bake for 15 minutes. Remove the paper and beans/rice, then bake for 5-10 minutes more until golden. Remove from the oven. Reduce the oven to 180°C/fan160°C

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Blanch the broccoli spears in boiling water for 3 minutes, then drain and refresh in ice-cold water. Heat the oil in a pan and gently fry the spring onions for 3-4 minutes

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Whisk the eggs, yolks, crème fresh and stilton in a jug, then divide the spring onion equally among the pastry cases.

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Divide the broccoli spears, broken into smaller florets, among the tart cases, then pour over the egg mix.

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Bake for 20-25 minutes until golden and just set