Tenderstem® Broccoli Tart

Unlike its regular counterpart, Tenderstem® stays delightfully tender-crisp from stem to tip, even when baked. We're pairing it with creamy ricotta, salty feta, and flaky puff pastry to create a dish that's simple enough for a weekday meal but sophisticated enough for guests. This recipe is all about celebrating the broccoli, making it the star of a delicious, elegant, and surprisingly easy-to-make tart.

Instructions

1. 1

   First things first, get your oven preheating to 200°C. Gently unroll your thawed puff pastry onto a baking tray lined with parchment paper. Using a small knife, lightly score a 1 cm border all the way around the edge. Then, take a fork and gently prick the pastry inside this border to prevent it from puffing up too much.

2. 2

   Now for the creamy base. Spread the ricotta cheese evenly across the centre of the pastry, staying within the border you just scored. Sprinkle the crumbled feta over the ricotta, and season generously with sea salt and freshly ground black pepper.

3. 3

   Arrange the Tenderstem® broccoli beautifully on top of the cheese layer. Give it a light drizzle of extra virgin olive oil. To get that perfect golden-brown crust, brush the pastry border with your beaten egg.

4. 4

   Loosely cover the tart with a piece of aluminum foil. This little trick stops the broccoli from catching and browning too quickly. Pop it into the oven and bake for 25 to 30 minutes, or until the pastry is gloriously puffed up and a deep golden color.

5. 5

   While the tart is baking, make the candied walnuts. In a small pan over medium heat, combine the caster sugar and water, simmering until a light syrup forms. Add the butter and walnuts, stirring continuously until the nuts are glossy and toasted. Tip them onto a tray, sprinkle with flaky sea salt, and let them cool.

6. 6

   For the vibrant side salad, simply whisk together the wholegrain mustard, sherry vinegar, and olive oil in a small bowl. Season with a bit of salt and pepper. Just before serving, toss this dressing with the wild rocket and top with your crunchy candied walnuts.

7. 7

   Your beautiful tart can be served warm straight from the oven or at room temperature. Slice it up and serve with the fresh rocket and walnut salad on the side for a perfect meal.

Recipe Notes

• Ingredient Swaps: Feel free to get creative with the vegetables. If Tenderstem® broccoli isn't available, this tart works wonderfully with ribbons of baby marrow (zucchini) or fresh asparagus spears.

• Pastry Tip: To ensure a crisp, flaky base, make sure your puff pastry is well-chilled before it goes into the hot oven. Pricking the base with a fork, known as "docking", is essential to prevent the center from rising too much.

• Make-Ahead & Leftovers: This tart is fantastic for meal prep. It holds up beautifully in the fridge and is just as delicious the next day, served cold or gently reheated. It makes an excellent option for a packed lunch.

• Walnut Watch: Keep a close eye on the walnuts when candying them. The sugar syrup can go from golden to burnt very quickly, so stir constantly once you add the nuts to the pan to ensure they are evenly coated and not scorched.

• Serving Suggestion: While the rocket salad is a perfect pairing, the tart is also lovely on its own. A drizzle of balsamic glaze over the finished tart before serving can also add a nice touch of tangy sweetness.