Serves 4: Prep time 15 mins: Cooking time 40 mins
This vegetarian tart is filled with the joys of spring. Sticky
caramelized purple sprouting broccoli next to sweet shallots
and crumbly feta, it's a quick and easy
recipe for any night of the week.
300g Peeled banana shallots quartered
1 Glug of olive oil
300g purple sprouting broccoli
2 Rosemary sprigs
3tbls Balsamic vinegar
320g Shortcrust pastry (square or round)
60g Feta cheese
Milk for the pastry
Salad leaves to serve.
1/ Heat the oven to 200°C/fan180°C/gas 6 and put a baking sheet inside. Heat the glug of olive oil in a large frying pan, add the broccoli and the shallots, then fry gently. Increase the heat and add the balsamic vinegar. Bubble, stirring occasionally, until sticky. Tip into a roasting tray with the rosemary, then roast for 20 minutes until the veg is soft and crisp.
2/ Meanwhile, unroll a 320g short crust pastry sheet leaving it on its paper. When the veg is cooked, pile it into the centre of the pastry, leaving a 3cm border. Crumble over the feta. Fold the excess pastry around the filling to form a rough tart. Brush the pastry edges with milk, slide the tart, still on its paper, onto the hot baking sheet, then bake for 20 minutes until the pastry is golden and crumbly. Serve with salad leaves.