Broccoli-goats-cheese-tart

Broccoli and goat’s cheese tart

Two types of goat's cheese give a tang to this fantastic savoury flan

By , 26 February 2019

(6 votes)

Broccoli and goat’s cheese tart
  • 1 Hour

  • Serves: 8

  • Price: 58p per serving

Nutritional Info
Each 132g serving contains
  • Energy

    1226KJ

    293KCAL

    15%
  • Fat

    19.8g

    med

    28%
  • Saturates

    10.7g

    high

    54%
  • Sugars

    2.4g

    low

    3%
  • Salt

    0.77g

    med

    13%
of your reference intake.
Typical energy values per 100g: 929kJ/222kcal.
Ingredients
  • 375g Asda Ready Rolled Shortcrust Pastry
  • 125g Extra Special Purple Sprouting Broccoli
  • 1 red onion, sliced
  • 1tsp rapeseed oil
  • 1tsp thyme leaves
  • 60g Asda Soft Goat's Cheese
  • 125g reduced-fat crème fraîche
  • 2 large eggs, beaten
  • 75g Asda Hard Goat's Cheese, grated
Method
  • Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm round fluted flan tin with baking paper.

  • Lightly roll out the pastry and use to line the tin. Prick with a fork, line with baking paper, add baking beans, then bake blind for 10 mins.

  • Meanwhile, add the broccoli to a pan of boiling water. Cook for 5 mins, drain and pat dry with kitchen roll.

  • Fry the red onion in the rapeseed oil for 5 mins.

  • Remove the baking beans and paper from the pastry case, then add the broccoli and onion. Sprinkle with the thyme.

  • Mix the soft goat's cheese with the crème fraîche and eggs until smooth. Season with black pepper. Add most of the grated goat's cheese to the mixture. Pour into the flan case and sprinkle with the remaining hard cheese. Bake for 30 mins or until just set. Serve hot or cold.