Purple sprouting broccoli and wensleydale tarts
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Easy - March 2013
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Serves 6 -
Takes 25 minutes to make, 35 minutes to cook, plus chilling and cooling
These individual vegetarian tartlets are perfect for spring dining – make them as a starter to kick off Easter lunch with all the family or a dinner party with friends.
Big on broccoli? Then you might like these Tenderstem broccoli and spring onion galettes, too.
Nutrition: per serving
- Calories
- 604kcals
- Fat
- 47.3g (22.1g saturated)
- Protein
- 18g
- Carbohydrates
- 26.7g (2.8g sugars)
- Fibre
- 3.3g
- Salt
- 0.8g
Per tart
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delicious. tips
When lining the pastry cases, let the excess pastry hang over the sides. This stops the cases shrinking. After blind baking, trim off the excess with a serrated knife before you add the egg mixture.
Freeze the finished tarts. Reheat in the oven from frozen for 15-20 minutes.
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