Caulini, Broccolini And Cheese Tart
Serves
6
– 8Preparation
15
minutesCooking
30
minutesIngredients
375 g 375 frozen all-butter puff pastry, thawed (we used a spelt flour variety)
100 g 100 Greek-style feta, crumbled
1 1 egg, plus extra 1 egg
1 1 bunch caulini, trimmed, halved lengthways
1 1 bunch broccolini, trimmed, halved lengthways
¼ ¼ red onion, thinly sliced
3 Tbsp 3 extra virgin olive oil
2 tsp 2 Dijon mustard
1 clove 1 garlic, minced
Sea-salt flakes plus freshly ground pepper, to season
Sesame seeds, to garnish
Finely grated parmesan plus lemon zest, to serve
Mint leaves, to garnish
Lemon wedges, to serve
Method
- Preheat oven to 200°C. Place a large tray, upside down, into the oven to pre-heat.
- Place rolled-out pastry on a large sheet of baking paper and trim off corners about 4cm from the corner, to create an oval. Refrigerate offcuts. Use a fork to create holes all over the centre of the pastry, leaving a rough 5cm border.
- Combine feta and egg. Spread thinly over docked area, leaving border empty.
- Put caulini and broccolini florets in a large bowl. Add onion, oil, mustard, garlic and then season. Toss well and arrange on top of feta mixture. Gently fold pastry edges in towards the centre to partially cover the filling. Brush pastry edge with extra egg then scatter with sesame seeds.
- Carefully transfer tart onto preheated oven tray. Bake tart for 15 minutes.
- Meanwhile, cut reserved pastry into decorative leaf shapes. Arrange on a baking paper-lined oven tray and brush with a little of the extra egg.
- Once tart has baked for 15 minutes, place pastry leaves in the oven and cook both the tart and the leaves for a further 10 minutes or until the pastry is golden and the vegetables are tender and slightly charred.
- Transfer tart to a serving board. Finely grate a little parmesan and lemon zest over the top. Garnish with pastry leaves and mint leaves. Serve with lemon wedges.
Did you make this recipe?
Tag @marketmag_au on Instagram and hashtag your creation
