Purple sprouting broccoli tart
Top puff pastry with plant-based cream cheese, fresh pesto, purple sprouting broccoli and cherry tomatoes for this tasty and simple vegan main. Recipe and image courtesy of Tesco Real Food, realfood.tesco.com
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Serves: 6
Ingredients
- 375g pack ready-rolled lighter puff pastry
- 1 tbsp milk alternative (optional)
- 400g cherry tomatoes on the vine
- 300g purple sprouting broccoli, thick stalks halved
- 2 garlic cloves, skin on
- 3½ tbsp olive oil
- salt and pepper
- 30g pine nuts, toasted
- 30g fresh basil (20g roughly chopped, 10g leaves picked)
- 20g fresh parsley, roughly chopped
- 1 lemon, zested, ½ juiced
- ½ tsp Dijon mustard
- 170g plant-based soft cheese
- ½ red chilli, deseeded and finely diced (optional)
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas mark 7 and put a baking sheet inside to heat up. Unroll the pastry onto another baking sheet, keeping it on its paper. Score a 2cm border around the edge, prick the centre all over with a fork and brush the outside with a little milk alternative, if using. Bake on the preheated sheet for 15 mins until risen and golden. Remove and set aside.
Step 2
Turn down the oven to 200°C/180°C fan/gas mark 6. Remove half the tomatoes from the vines and snip the remaining vines into shorter lengths. Transfer to a large, shallow roasting tin with the broccoli and garlic cloves. Drizzle with 1½ tbsp oil, season and roast for 20 mins, or until the broccoli is tender.
Step 3
Remove the skin from the garlic cloves and pulse in a food processor with the pine nuts, chopped herbs, half the lemon zest, lemon juice and remaining oil. Season well.
Step 4
Mix the remaining lemon zest and mustard into the plant-based soft cheese and season. Spread over the pastry base, then spoon the pesto over the top, swirling into the soft cheese. Pile on the broccoli and tomatoes, with any juices. Scatter with basil leaves and chilli, if using.
