Purple Sprouting Broccoli and Stilton Tart

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.​

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

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

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

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.

Chill for 10 minutes

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

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

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

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

Bake for 20-25 minutes until golden and just set

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