The chicks have gone back to school and the house seems very quiet without them. However it was nice to get our dining table back!
Purple Sprouting Broccoli is one of my favourite vegetables and whenever it’s in season I make a concerted effort to eat as much as possible. After seeing David at Book The Cook’s Purple Sprouting Broccoli and Sheep’s Cheese Tart I decided to have a go at making my own version using some of the leftover goat’s cheese from the Mother’s Day Feast.
Purple Sprouting Broccoli and Goats Cheese Tart
9-inch baked shortcrust pastry base (do a Delia and cheat with a ready-made one or make your own)
50g goats cheese, broken into small chunks.
handful of small purple sprouting broccoli florets
a couple of twists of black pepper
1) Preheat oven to 160oc. Whisk together eggs, milk and pepper.
2) Sprinkle broccoli florets and goats cheese over the base then pour egg mix over. Bake for 30-40 until golden. Allow to cool for 10 min before eating.