Penyston Brie, Purple Sprouting Broccoli and Chervil Tart

BAKING / MAIN DISH / THREE WAYS WITH / SPRING / SUMMER

INGREDIENTS

For the pastry

For the filling

  • 25g butter
  • 1 medium onion, finely chopped
  • 1 tbsp fresh chervil, finely chopped
  • 8-10 stems purple sprouting broccoli
  • 4 eggs
  • 2 egg yolks
  • 125ml whole milk
  • 125ml double cream
  • 150g Penyston brie, sliced
  • Salt and pepper

A delicious tart for lunch or a picnic, we like to serve this PENYSTON BRIE and purple sprouting broccoli tart sliced with a simple salad of organic leaves from our Market Garden. We use broccoli in this recipe, currently at the height of its season, but you could replace this with asparagus or perhaps spinach later in the year.

METHOD

DIFFICULTY: Medium 1 HR 30 MINS

To make the pastry, sift the flour into the bowl of a food processor with the salt. Cut the butter into small cubes and add them to the bowl. Pulse lightly until the mixture looks like fine breadcrumbs.

Place the egg yolks and cold water in a small jug and whisk together. Drizzle this over the flour and butter mixture and quickly whizz until the dough just comes together. Be careful not to overwork the dough.

Tip out onto a floured worktop and gently knead into a smooth ball. Flatten slightly, wrap in cling film and chill for at least half an hour.

While the pastry is chilling, prepare the filling. Melt the butter in a frying pan and add the chopped onion, cooking over a medium heat for 10 minutes until soft and translucent. Add the chervil and a little salt and pepper and cook for a minute or two more. Keep to one side.

Bring a pan of salted water to the boil and add the broccoli. Cook for 5 minutes or until the broccoli is just tender. Drain and plunge into cold water. Drain again and keep to one side.

To blind bake the pastry, preheat the oven to 180ºC. Roll out the chilled pastry to ½cm thickness, so it is large enough to line a 26cm rectangular or round tart tin.  Carefully lift the pastry into the tin, pressing into the corners and sides firmly to completely line the tin. Trim the top rim with a sharp knife and prick the bottom of the pastry all over with a fork.

Line the pastry case with baking paper and baking beans and bake at the top of the oven for 15 minutes. Remove the paper and beans and return to the oven for 5–10 minutes until the base and sides are lightly golden and crisp. Remove from the oven and turn the oven temperature down to 160ºC.

Whisk the eggs, egg yolks, milk and cream together in a large bowl with some salt and pepper.

Spread the cooked onion over the bottom of the pastry case and then neatly arrange the cooked broccoli stems on top. Carefully pour in the egg mixture so that the pastry case is filled almost to the top. Lay the slices of Penyston brie in between the broccoli stems and bake the tart for 25-30 minutes until the egg has set in the middle and the cheese has turned slightly golden.

Allow to cool before slicing and serving with salad of organic Market Garden leaves.

 

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