I was asked to make something fairly healthy that my family could easily take to work/uni for lunch, so I immediately thought “broccoli”. Not only is it the tastiest vegetable (not open for debate!), but it’s high in iron and protein and for my gym-obsessed cousin that’s just the ticket. I say this is “lightened up” as the recipe called for 250ml double cream, which I replaced with 0% fat plain yoghurt – bit of a difference!
Recipe adapted from The Great British Bake Off recipe book.
For the pastry:
200g plain flour
100g cold unsalted butter
50g walnuts, finely ground (this adds a nice nuttiness you don’t often get in a tart)
4-5 tbsp. ice cold water
For the filling:
1 head broccoli, cooked al dente in salted boiling water
250ml natural yoghurt (or substitute crème fraiche)
2 cloves of garlic, crushed
1 tsp each of parsley, smoked paprika and herbes de provence
150g grated cheese (I used Cornish Gove but Cheddar would work just as well)
1. For the pastry, tip the flour and butter into a bowl with a pinch of salt. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Stir in the walnuts.
2. Add the water one tablespoon at a time until the mix comes together and looks like a dough. Knead the pastry then rest in the fridge for 30 minutes.
3. Preheat the oven to 180 degrees Celsius.
4. Roll the pastry out between two sheets of cling film, remove the cling film and use the pastry to line a 25cm/10in tart tin.
5. Line the pastry with greaseproof paper, fill with baking beans and bake for 10-15 minutes. Remove the baking beans and greaseproof paper and bake for a further five minutes, or until pale golden-brown.
6. Whilst the pastry is baking, mix the yoghurt with the crushed garlic and herbs.
7. Once the pastry is pale golden-brown, assemble the broccoli on the tart base, then smother on the yoghurt mix. Top with the grated cheese.
8. Bake in the oven for around 35-40 minutes (less time if you’re using a small tin) until cooked through.
This made enough for one large and one small broccoli tart, with pastry left over, which I filled with leftovers from the fridge – chorizo, Boursin and coleslaw.