Name: Purple-Sprouting Broccoli Tart with Beenleigh Blue
Yield: Serves 4
Cuisine: British
Ingredients: 30 g grated mature Cheddar; salt and freshly ground black pepper; 60-80 g Beenleigh blue; 50 g butter; 700-800 g small tender stems of purple-sprouting broccoli; 500 g ready-made butter puff pastry; 1 egg, beaten

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

This tart makes a good starter or light lunch, served with a salad - you could even take it on a picnic. Here I’ve used Beenleigh blue, a cheese from the Southwest, but you could use goat’s cheese or even shave a mature Lancashire over the tart when it comes out of the oven, as you would Parmesan.

Ingredients

500 g ready-made butter puff pastry
1 egg, beaten
700-800 g sma

Method

Roll out the pastry to a 3 mm thickness and cut 4 rectangles, each about 14 x 11cm. Prick them all over with a fork, then place them on a large baking tray. Cut 1 cm wide strips from the rest of the pastry, as long as you can. Brush the edges of the rectangles with beaten egg. Lay the strips along

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Purple-Sprouting Broccoli Tart with Beenleigh Blue

Ingredients

Method

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