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Broccoli walnut tart
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Cheesy broccoli walnut tart with a crispy crust, ideal for sharing.
Ingredients:
  • 1 1/2 sheets frozen puff pastry, partially thawed
  • 300g broccoli, cut into florets, thinly sliced
  • 250g tub smooth ricotta
  • 125g spreadable cream cheese
  • 82.50 ml finely grated parmesan
  • 125.00 ml finely chopped fresh flat-leaf parsley leaves
  • Olive oil cooking spray
  • 37.95 gm walnuts, toasted, roughly chopped
  • 57.20 gm honey
Instructions:
  • Preheat your oven to 220C/200C fan-forced and line a large baking tray with baking paper.
  • Combine pastry sheets to create a 24cm x 36cm rectangle, trimming excess as needed. Transfer to baking tray. Score a 1cm border around the edge of the pastry with a small sharp knife, being mindful not to cut through completely. Prick the center of the pastry all over with a fork. Bake until golden, which should take 12 to 15 minutes. After baking, use a clean tea towel to gently flatten the middle of the pastry.
  • Cook the broccoli in a pot of boiling water for 30 seconds or until tender. Quickly rinse under cold water and drain thoroughly.
  • In a big bowl, mix together ricotta, cream cheese, parmesan, and parsley. Season generously with salt and pepper.
  • Evenly spread the luscious ricotta mixture at the center of the tart, then layer with vibrant broccoli slices. Give it a light spray of oil before baking for 10-12 minutes until the pastry is beautifully golden. Once ready, sprinkle with crunchy walnuts and drizzle with a touch of honey. Serve and enjoy!

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