CHARRED BROCCOLI TART
Vegetarian food can be more than the standard medley of veges. Charring the broccoli first adds depth of flavour. The sweet onion jam combined with the tangy washed-rind cheese packs a taste punch for meat eaters too.
Ingredients • 1 head broccoli, long stalks intact, cut into florets • 2 bunches asparagus, ends trimmed • 2 tablespoons olive oil • Pinch of salt • 2 sheets puff pastry • 1 egg, lightly beaten • ½ cup onion jam (recipe below) • 100g washed-rind cheese • Freshly ground black pepper • Salt
Preheat oven to 190°C. Bring a large pot of salted water to the boil. Blanch broccoli, then asparagus, and refresh in iced water to halt cooking. Drain well, then toss in olive oil and salt. Chargrill in a pan or on the 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, sprinkle salt and pepper over, and bake in oven for 25 minutes or until golden.
Onion jam• 3 red onions, finely sliced • cup balsamic vinegar • 2 tablespoons brown sugar • Pinch of salt
Place all ingredients in a saucepan over a medium heat. Cook until thick and syrupy, stirring frequently. Makes 2 cups
Walnut chilli pesto • 70g walnuts • 1 chilli, deseeded and finely diced • 30g finely grated parmesan • 8 large basil leaves, finely chopped • Pinch of salt • cup avocado oil • Juice and zest of ½ lemon
Toast walnuts in a hot frying pan until warm, transfer to a mortar and pestle bowl, and roughly crush. Add chilli, parmesan, basil and salt, and mix. Stir in oil and lemon juice and zest.
To serve, garnish tart with walnut chilli pesto and 8 purple basil leaves.
For more great recipes,
is Michael Van de Elzen’s fourth book, with 80 recipes, from barbecues to roasts. Published by Random House New Zealand. RRP $45, available for sale online at vandeelzen.com.