Purple Sprouting Broccoli & Caramelised Garlic Tart

Serves

6 People

Cooking Time

90 minutes

Season

Winter

Spring

Dietary

Vegetarian

A creamy treat of a tart with caramelised garlic, goats cheese and our purple sprouting broccoli.
Great at room temperature and will keep in the fridge for 2/3 days.

Ingredients

375g puff pastry
2 heads of garlic, cloves separated and peeled
1 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tbsp honey, try our Sussex Bee
1 tsp chopped thyme
1 tsp chopped rosemary
100g purple sprouting broccoli, larger spears halved lengthways
100g creamy goats cheese
100g hard goats cheese
2 eggs
150ml double cream
100ml crème fraîche

Method

1- Preheat your oven to 160c (fan), roll out your puff pastry and place it in a loose bottom 28cm tart tin. Place some parchment paper on the base, fill with baking beans (we used a mix of dried pulses and uncooked rice which are a good alternative if you don't have baking beans) and rest in the fridge for 20 minutes.

2- After 20 minutes, blind bake the tart case in the oven for 15 minutes. Remove the beans and parchment and then bake for a further 5 minutes until the pastry is puffed and golden. Set aside.

3- Whilst the tart is baking, place the garlic in a saucepan and cover with water. Bring to the the boil and simmer for 4 minutes. Drain and pat dry and then place back in the pan along with the olive oil. Fry for a few minutes until they catch a little colour and then add the balsamic and 250ml of water to the pan and simmer for around 10 minutes. Add the honey and herbs, season with salt and continue simmering for another 10 minutes or so, until most of the liquid has reduced and the garlic is coated in a dark honeyed syrup.

4- Blanche the PSB for 1 minute in boiling water, drain and gently pat dry.

5- Crumble both cheeses into the tart tin, arrange the PSB on top and spoon over the caramelised garlic. Whisk together the eggs, cream and crème fraîche and season well. Pour over the tart, filling the gaps, and bake for 30 minutes or until the top is golden brown and has a slight wobble. Trim excess pastry and allow to cool a little before serving.