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Charred Broccoli Tart

Take humble broccoli to tasty new heights with this easy tart recipe using a delicious onion jam and spicy walnut chilli pesto.

Charred Broccoli Tart

Total prep: 35 min | Total cooking: 32 min

1 head broccoli, long stalks intact, cut into florets

2 bunches asparagus, ends trimmed

2 tbsp olive oil

2 sheets puff pastry

1 egg, lightly beaten

½ cup onion jam 

100g washed-rind cheese

8 purple basil leaves, to serve

Onion Jam (makes 2 cups)

3 red onions, finely sliced

⅓ cup balsamic vinegar

2 tbsp brown sugar

pinch salt

Walnut Chilli Pesto

70g walnuts

1 chilli, deseeded, finely diced

30g parmesan, finely grated

8 large basil leaves, finely

chopped

⅔ cup avocado oil

½ lemon, juice and zest

To make onion jam, place all ingredients in a saucepan over a medium heat. Cook until thick and syrupy, stirring frequently. Set aside. 

Preheat oven to 190°C. Bring a large pot of salted water to the boil. Blanch broccoli, then asparagus, and refresh in iced water. Drain well, then toss in olive oil and a pinch of salt. Chargrill in a pan or on a barbecue until coloured. 

Line a baking tray with baking paper. Lay 1 sheet of pastry on baking tray. Brush with egg, then lay second sheet on top. Leaving a 3cm square border, score top pastry sheet without cutting into bottom sheet. Prick inside the square with a fork. Spread onion jam inside the square, then layer chargrilled vegetables and dollops of washed-rind cheese over the top. 

Brush the outside border with egg; season and bake for 25 minutes or until golden. 

Meanwhile, to make pesto, toast walnuts in a hot frying pan until warm. Transfer to a mortar and pestle, roughly crush. Add chilli, parmesan, basil and a pinch of salt. Stir in oil, and lemon juice and zest. Set aside.

Garnish tart with walnut pesto and purple basil leaves. 

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