Purple sprouting broccoli, leek and Stilton tart recipe
There is something special about the combination of broccoli and blue cheese, and I often serve a simple starter of blanched purple sprouting broccoli with the crumbled cheese and toasted walnuts, sprinkled with sea salt. This tart is a stunner, though, and is good with a leafy salad and chutney.
Timings
Prep time: 30 minutes, plus chilling time
Cook time: 1 hour 20 minutes
Serves
4
Ingredients
For the pastry
250 plain flour plus extra for dusting
125g unsalted butter, chilled and grated, plus extra for greasing
100ml milk
1 medium egg, beaten, for egg wash
For the filling
1 small leek, trimmed and finely diced
30g unsalted butter
150g purple sprouting broccoli
4 medium eggs, beaten
250ml single cream
100g Stilton, crumbled
Method
To make the pastry, toss half a teaspoon of salt through the flour. Using your fingertips, rub the butter into the flour until you have a fine breadcrumb-like consistency. Add the milk and mix to form a smooth dough. Lightly dust the work surface with flour, using a lightly floured rolling pin, roll the pastry out to a circle that’s about ⅓cm thick and large enough to line a deep 20cm tart tin (mine was 3.5cm deep), ideally with a removable bottom.
Grease the tin and line with the pastry, carefully pushing it into the corners, and press any cracks together with your fingers. Prick the base all over with a fork. Trim off the excess and tidy up the edges between your forefinger and thumb. Keep any trimmings.
Line the tart case with a disc of baking paper, fill with baking beans and place on a baking tray. Refrigerate for about 1 hour.
Preheat the oven to 200C/180C fan/gas mark 6. Bake the tart for 15 minutes then remove the baking beans and paper and return to the oven for 10 minutes, until the base is starting to turn a light gold. Brush the inside of the tart all over with a little of the egg wash to fill any of the fork holes, then return to the oven for 2 minutes to set the egg. Set aside.
Meanwhile, gently cook the leek in the butter in a covered pan for 3-4 minutes, stirring every so often, without letting it colour. Transfer to a bowl.
Cook the broccoli in boiling salted water for 3-4 minutes then drain and refresh in cold water to stop it overcooking. Chop it into smallish pieces.
Mix the eggs and cream together with the leeks and season well. Fill the tart with the broccoli pieces, then scatter with the crumbled Stilton. Pour over the egg mixture.
Bake for 30-40 minutes, or until the filling has set. Leave to cool to room temperature in the tin before loosening the edges with the point of a knife and removing from the tin to serve.
