Prep time 15 mins, Cooking time 40 mins
300g peeled banana shallots quartered
2 tbs olive oil
300g purple sprouting broccoli
2 rosemary sprigs
3tbs balsamic vinegar
320g shortcrust pastry
60g Feta cheese
Milk for the pastry
Salad leaves to serve
1. Heat oven to 200°C/fan180°C/gas 6 and put a baking sheet inside.
2. Heat olive oil in frying pan, add broccoli and shallots, fry gently. Increase heat and add balsamic vinegar, allow to bubble, stirring occasionally, until sticky. Tip into a roasting tray with rosemary, roast for 20 minutes until veg is soft and crisp.
3. Roll out short crust pastry sheet, place on greaseproof paper. Pile cooked veg it into centre, leaving a 3cm border. Crumble feta on top. Fold excess pastry around the filling to form a rough tart.
4. Brush the pastry edges with milk, slide tart onto the hot baking sheet, bake for 20 minutes until the pastry is golden and crumbly. Serve with salad leaves.
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