Yesterday Mum & I bought some Purple Sprouting Broccoli......
Now what? Soup? Plain old boil it and serve with meat and potato?
It was time to try something new.
We (well I) have pledged to make use of all the cookery books we own more often.
That being said it was far easier to grab the iPad and google broccoli to see what was suggested, love it!
Mum came across this one by Celia Brooks Brown on the BBC Good Food site.
Mmmmm we had puff pastry and most of the ingredients that were required
although not all, so now we have a new recipe with our own added extras that we're sharing here today!
Say Hello to our Purple Sprouting Broccoli, Mushroom and Leek Tart.
1 pack Purple Sprouting Broccoli
7 or 8 Mushrooms
1 portion of Puff Pastry
2 egg yolks
1Tbsp Cream Cheese
Splash of Milk
Cup of Grated Parmesan
Handful of Grated Cheddar
Salt & Pepper
Sprinkling of Polenta
Pre heat oven to 180 or 200 fan.
Wrap a baking sheet with baking/greaseproof paper
Sprinkle with a small amount of Polenta.
Roll out the Puff Pastry 0.5cm thick into whatever shape your heart desires, mine was a slightly wonky square, it fitted the baking sheet so that was ok by me.
Score a line 2cm from the edge, prick the inside with a fork and transfer it to the baking sheet.
Gently fry your sliced mushrooms and leeks in a spot of olive oil adding a splash of Worcestershire sauce for about 5 minutes. The aroma of the W.Sauce makes even your 10 year old get excited for dinner time. But only for the few seconds until he realises it's leeks and mushrooms...sigh!
Spread the veg onto the pastry evenly up to the scored line.
Pop into the oven for 10 minutes. The edges will rise wonderfully.
Meanwhile blanch the brocolli for a minute of so, then refresh with cold water.
Whisk together the eggs, cream cheese, milk, parmesan and seasoning in a bowl.
Layer the broccoli over the leeks and mushroom after their 10 minute blast.
Lower the oven to 160 or 180 Fan.
Spoon over the eggy mixture and sprinkle extra cheddar on the top
Pop back into the oven for another 20 mins after which time you should have a bubbly slightly brown cheesiness going on - yum!
We ate this with salad :)