Name: Broccoli, roasted capsicum and feta tart recipe
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 1
Ingredients: 2 sheets frozen shortcrust pastry, partially thawed; 200g broccoli, cut into florets; 3 eggs; 126.25 gm thickened cream; 84.98 gm milk; 62.50 ml shredded fresh basil leaves; 82.50 ml finely grated parmesan,; 150g roasted red capsicum, chopped; 1/2 small red onion, cut into thin wedges; 62.50 ml drained marinated fetta, crumbled; Salad leaves, to serve; Small basil leaves, to serve; Shaved parmesan, to serve

Broccoli, roasted capsicum and feta tart recipe

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Prep Time:
25 minutes

Cook Time:
60 minutes

Total Time:
85 minutes

Savor this affordable vegetarian quiche for a delicious dinner and tasty next-day lunch.

Ingredients:

Small basil leaves, to serve
Shaved parmesan, to serve
2 sheets frozen shortcrust pastry, partially thawed
200g broccoli, cut into florets
3 eggs
126.25 gm thickened cream
84.98 gm milk
62.50 ml shredded fresh basil leaves
82.50 ml finely grated parmesan,
150g roasted red capsicum, chopped
1/2 small red onion, cut into thin wedges
62.50 ml drained marinated fetta, crumbled
Salad leaves, to serve

Instructions:

Stack the pastry sheets and roll them out into a 26cm square. Line the prepared pan with the pastry, trimming the edges. Prick the base with a fork, then refrigerate for 15 minutes. Line the pastry with baking paper and fill it with pie weights or uncooked rice. Place the tart pan on a hot baking tray in the oven and blind-bake for 12 minutes. Remove the paper and weights, then bake the pastry for an additional 10 minutes until the edges are light golden.
Cut the broccoli florets in half and place them in a heatproof bowl. Cover them with boiling water and let them stand for 1 minute until they are bright green and just tender. Drain the broccoli well before serving.
Combine eggs, cream, milk, shredded basil, and half of the parmesan in a large jug. Season with salt and pepper, then whisk until well combined. Spread broccoli, capsicum, and onion in the pastry case, and sprinkle with feta cheese. Pour the egg mixture over the veggies and top with the remaining grated parmesan. Bake on a tray for 30 to 35 minutes until golden and slightly set. Allow to rest for 10 minutes before transferring to a serving plate. Cut into wedges, then garnish with extra basil leaves and shaved parmesan. Serve alongside salad leaves.

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