With soft, gently salty cheese, crunchy puff pastry and lightly cooked broccolini, this tart makes the perfect weekend lunch.
250 grams good-quality ready-rolled puff pastry
1 egg whisked with 2 teaspoons milk or cream
250 grams each chèvre soft goat’s cheese and ricotta
½ cup grated parmesan
finely grated zest 1 lemon
sea salt and ground pepper
300 grams broccolini, ends trimmed
2 tablespoons extra virgin olive oil
Equipment: Grease an oven tray and line with baking paper.
Preheat the oven to 200°C.
Cut the pastry into a 30cm x 20cm rectangle and place on the prepared tray. Use the point of a knife to gently mark a 1cm border around the edge. Only cut halfway through the thickness of the pastry, not all the way through. Brush the border with a little of the egg wash and use the tines of a fork to gently prick the inside base of the pastry. Reserve the remaining egg wash.
Bake the base for 10 minutes, then remove from the oven and poke down all of the middle pastry bits that have over-puffed. You can be quite brutal squashing it with the back of a tablespoon.
Mix the goat’s cheese with the ricotta, lemon zest and 2 tablespoons of the reserved egg wash. Season well. Spoon evenly onto the pastry.
Slice bigger pieces of broccolini in half lengthways and toss all brococolini in half of the olive oil. Divide the broccolini evenly over the tart and reduce oven the temperature to 180°C. Bake the tart for a further 15 minutes until the broccolini is just cooked through. Sprinkle the tart with sea salt and serve drizzled with the remaining olive oil.