Purple sprouting broccoli, spring onion and goat’s cheese tart

1 HOUR 25 MINUTES + CHILLING SERVES 6 | EASY | V

shortcrust pastry 500g plain flour for dusting olive oil 1 tbsp garlic 2 cloves, finely chopped eggs 4 large double cream 300ml whole milk 100ml dijon mustard 1 tsp spring onions 4, sliced soft goat’s cheese 100g, crumbled thyme 2 sprigs, leaves removed purple sprouting broccoli 200g, tough outer layers of stems peeled, blanched until tender

• Roll out the pastry on a lightly floured worksurface to the thickness of a £1 coin. Use it to line a deep, 24cm tart tin, prick the base all over with a fork, trim the edges and chill in the fridge for 30 minutes.

• Heat the oven to 200C/fan 180C/gas 6. Gently fry the garlic in the olive oil for 5 minutes until lightly golden, then put to one side.

• Take the pastry out of the fridge, cover with a large circle of baking paper and fill the centre with baking beans or uncooked pulses. Bake for 15 minutes then remove the paper and beans, and cook for a further 7-10 minutes or until very pale golden. Take out and turn down the oven to 160C/ fan 140C/gas 3 and leave to cool slightly. • Whisk together the eggs, cream, milk and mustard until combined. Add the garlic and spring onions, and mix. Pour the mixture into the tart case, scatter over the goat’s cheese, thyme leaves and broccoli, and gently press to level a little.

• Bake in the oven for 40 minutes until golden on top and just set. Remove from the oven, then leave to cool completely before serving.

PER SERVING 776 KCALS | FAT 63.3G SATURATES 31G | CARBS 33.9G | SUGARS 3G FIBRE 4.1G | PROTEIN 15.6G | SALT 1G