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.
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
Walnut Chilli Pesto
1 chilli, deseeded, finely diced
30g parmesan, finely grated
8 large basil leaves, finely
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.