Purple Sprouting Broccoli & Ricotta Puff Pastry Tart with Olive & Wild Garlic Tapenade
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
This simple purple sprouting broccoli & ricotta puff pastry tart topped with olive & wild garlic tapenade, makes the most of hungry gap star purple sprouting broccoli and foraged wild garlic.
For the tart
  • 180g all butter puff pastry (from the fridge section of supermarket or make your own)
  • large handful of purple sprouting broccoli spears, enough to fill the tart
  • 150g ricotta
  • ½ lemon, zested
  • 1 egg, lightly whisked
  • sea salt and pepper
For the tapenade
  • 90g pitted kalamata olives
  • ½ tablespoon capers
  • 4 leaves of wild garlic, roughly chopped
  • 4 tablespoons olive oil
  • ½ lemon, juice and zest
  • sea salt and pepper
  1. Remove the pastry from the fridge 10 minutes prior to using and pre-heat the oven to 180ÂșC (fan)
  2. First prep your broccoli, trim off the woody ends, and trim to fit across tart width. Slice any bigger spears into half lengthways. Blanch and shock the broccoli (see video), by boiling (in batches if necessary) in a saucepan of salted boiling water for 1 minute, and chilling in iced cold water before draining.
  3. Next prepare the ricotta, by whisking with the lemon zest and seasoning with salt and pepper.
  4. Roll out the pastry to approx 20cm x 24cm and place on a lined baking sheet. Score 1cm in from the edge and prick all over. Smooth the ricotta over the inner rectangle, top with the blanched broccoli, and brush the exposed pastry sides an with an egg wash.
  5. Bake in the oven for 15-20 minutes until the pastry is browned and crispy.
  6. Meanwhile make your tapenade. Blend all the ingredients together in a small food processor taste and adjust seasoning to suit.
  7. When the tart is done, drizzle over the tapenade along with a final grating of lemon zest. Slice up and serve with a simple side salad.
I used a 375g pack of puff pastry divided into 2 for this tart, and froze the rest for later.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/?p=9486