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Purple Sprouting Broccoli and Wensleydale Tarts

Serves 6: Prep time 25 mins: cook time 35 mins


12 small spears of Purple Sprouting Broccoli

2 tbsp Rapeseed Oil

2 Banana Shallots, finely chopped

4 med Free Range Eggs + 2 yolks beaten

250ml Double Fresh Cream

150g Wensleydale Cheese, grated

35g Cream Cheese

For the Pastry

300g Plain Flour + more for dusting

80g Shelled Walnuts, whizzed in a food processor until finely ground

1/2 tsp fine Salt

120g Chilled, unsalted Butter, cubed

Lemons, finely zested

1 Med Free Range Egg Yolk

2 tbsp Ice Cold Water


To make the pastry, put the flour, ground walnuts and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles breadcrumbs.

Add the lemon zest and egg yolk, then pulse, gradually adding the water until the mixture just comes together. Tip out on to a lightly floured surface, bring together with your hands, then knead briefly. Shape into a disc, wrap in cling film, then chill for 15 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a pound coin and use to line 6 x 12cm fluted tart tins (see tip), pressing the pastry right down into the tins and into the sides. Chill for 10 minutes.

Line the tarts with baking paper and fill with baking beans or rice, then blind bake for 15 minutes. Remove the paper and beans/rice, then bake for 5-10 minutes more until golden. Remove from the oven. Reduce the oven to 180°C/fan160°C/gas

Meanwhile, blanch the broccoli spears in salted boiling water for 3 minutes, then drain and refresh in ice-cold water. Heat the oil in a pan and gently fry the shallots for 10-12 minutes until very soft and golden.

Whisk the eggs, yolks, cream, wensleydale and cream cheese in a jug, then season. Divide the shallots equally among the cases. Divide the broccoli spears, broken into smaller florets, among the tart cases, then pour over the egg mix. Bake for 20-25 minutes until golden and just set.

Take out of the oven, allow to cool for 5 minutes, then remove from the tins and cool to room temperature.

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