Broccoli and tomato tart

Regular readers will know I’m a bit partial to a puff pastry tart, especially when all it requires is reaching for some ready-made ready-rolled pastry. Lazy? Me? Too right!

It’s a real quickie of a meal, it takes about 30 mins to make, but still manages to feel special and luxurious so is ideal to serve up to friends popping in for a bite to eat.

This was certainly born out of what I had knocking about in the fridge – bog standard cream cheese and cheddar cheese rather than anything fancy or expensive like mascarpone and gruyere. I was a bit nervous about how it’d turn out but it was melt-in-the-cakehole lush!

The chipper bright green broccoli and perky red tomatoes served well as attractive toppings, and are acceptable forms of veg to my monsters. You can use whatever your offspring love best to entice them in…

Broccoli and tomato and basil tart (serves 4)

375g pack fresh ready-rolled puff pastry
half head of broccoli, cut into florets and then halved
200g tub light cream cheese
2 large, free-range eggs – one beaten.
50g cheddar cheese, grated
4 sundried tomatoes chopped
8 cherry tomatoes, halved
1 tbsp chopped fresh basil

  1. Heat the oven to 220°C/fan200°C/gas 7. Unroll the pack of fresh ready-rolled puff pastry and place on a baking tray. Mark a 1.5cm border and prick the inner rectangle with a fork. Brush the border with a little of the beaten egg and bake for 10 minutes until golden. Remove from the oven and carefully press the centre of the pastry case down, leaving the border standing proud.
  2. Cook the broccoli in boiling water for approx 4 mins until tender – drain and refresh with cold water to stop it from over-cooking.
  3. In a bowl, mix the cream cheese with 1 large, free-range egg, until smooth, then stir in 25g cheddar cheese, chopped sundried tomatoes and basil, and some black pepper. Spread within the border of the pastry tart.
  4. Arrange the broccoli and cherry tomatoes on top of filling. Scatter with the remaining 25g cheddar cheese, then bake in the oven for a further 15 minutes, until golden.
  5. Cut into four pieces and serve with new potatoes and a mixed leaf salad.
Here are the new potatoes I made to go with our tart…
They taste so creamy but don’t leave you feeling bloated. After boiling them I drain, season with sea salt and pepper, add a good glug of olive oil, a handful of chopped fresh mint and then my less classy final addition of a squirt of salad cream instead of mayo.
Might sound odd but it’s a real winner!

About Katie Bryson

Katie Bryson is a freelance food writer and blogger. She left a career in online news at the BBC to immerse herself in the culinary world, taking in courses at Leiths School of Food and Wine and an internship at Waitrose along the way. Her family food blog is bursting with recipes and tips for feeding hungry families that’ll help inspire all those frazzled parents out there wondering what on earth to cook for tea!
This entry was posted in Lunches, Side dishes, Speedy suppers, Storecupboard cooking, vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

4 Responses to Broccoli and tomato tart

  1. This kind of tart makes a weekly (at least!) appearance in our house 🙂 Lazy maybe but so, so yummy. I’ve never used broccoli on one though, which considering it’s one of Izzy’s favourite vegetables is a huge oversight! So thank you for the inspiration!

  2. I can testify to the lushness of this very tart. The potatoes were to die for too. Maybe I’ll get Sharron to give it a stab some time :p

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