FOOD | WEEKEND
P U RP L E S P RO U T I N G
B RO C C O L I TA R T
Serves 6
Takes 45 mins
Cost per serve £1.86
RECIPES LUCY O’REILLY PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN
375g pack ready-rolled lighter
puff pastry
1 tbsp milk-alternative (optional)
400g cherry tomatoes on the vine
300g purple sprouting broccoli, thick
stalks halved
2 garlic cloves, skin on
3½ tbsp olive oil
30g pine nuts, toasted
30g fresh basil, 20g roughly chopped,
10g leaves picked
20g fresh parsley, roughly chopped
1 lemon, zested, ½ juiced
½ tsp Dijon mustard
170g Violife alternative to soft cheese
½ red chilli, deseeded and finely
diced (optional)
1 Preheat the oven to gas 7, 220°C,
fan 200°C and put a baking sheet
inside to heat up. Unroll the pastry
onto another baking sheet, keeping
it on its paper. Score a 2cm border
around the edge, prick the centre all
over with a fork and brush the
outside with a little milk-alternative,
if using. Bake on top of the
preheated sheet for 15 mins until
risen and golden. Remove; set aside.
2 Turn down the oven to gas 6,
200°C, fan 180°C. Remove half the
tomatoes from the vines and snip
the remaining vines into shorter
lengths. Transfer to a large, shallow
roasting tin with the broccoli and
garlic cloves. Drizzle with 1½ tbsp
oil, season and roast for 20 mins or
until the broccoli is tender.
3 Remove the skin from the garlic
cloves and pulse in a food
processor with the pine nuts,
chopped herbs, half the lemon
zest, the lemon juice and remaining
oil; season.
4 Mix the remaining lemon zest and
mustard into the soft cheesealternative; season. Spread over the
pastry base, then spoon the pesto
over the top, swirling into the soft
cheese. Pile on the roasted broccoli
and tomatoes, with any juices from
the tin. Scatter with the basil leaves
and red chilli, if using.
Each serving contains
Energy
1847kJ
443kcal
22%
Fat
Saturates
28g 13g
41% 64%
Sugars
Salt
6g
7%
1.0g
16%
EASTER TIP
This is a great base
recipe for a vegan
tart: simply swap the
veg to change it up,
or use jarred vegan
pesto to save time.
of the reference intake. See page 105.
Carbohydrate 38g Protein 8g Fibre 3g
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