Summer Vegetable & Cheese Tart with Broccoli Pastry
Thu, 29 June 2023
Conor Spacey's Summer Vegetable & Cheese Tart with Broccoli Pastry
Ingredients
For the Base:
• Broccoli dough
• 300g broccoli
• 45g chickpea flour
• 12g grated parmesan
• 1 free range eggs
• Salt and pepper
For the Filling:
• ½ an onion
• ½ carrot
• ¼ pepper
• 300g spinach leaves
• 150g feta cheese
• 1 glove garlic
• 3 beaten free range eggs
• 50g grated parmesan of any hard cheese
• 70g seeds or nuts
• 300g ricotta or cream cheese
• ½ lemon
Method
For the Base:
1. In small batches, place the broccoli into a blender, and blend until finely chopped.
2. Put into a bowl, add all the ingredients and mix into a dough.
3. Press to fit a 23cm tart tin ensure to cover the sides.
4. Cover with parchment paper and pour in raw rice or baking beans and bake at 170 for 25 minutes.
For the Filling:
1. Blanch 250g spinach in a saucepan of boiling water, then refresh in iced water. Drain, then squeeze out excess water.
2. Finely chop the onion, carrot and pepper, cook in a pan on a low heat until soft.
3. Place the veg and cooked spinach in a blender and blend to a puree, then combine in a bowl with feta, eggs, lemon zest, garlic, parmesan, seeds and 300g ricotta.
4. Fold through remaining 50g spinach leaves, then pour into pastry shell.
5. Bake for 25-30 minutes until just set. Set aside to cool completely.
6. Remove the tart from the case and top with the remaining spinach, nuts and ricotta.
