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A beautiful and simple to throw together vegetable and cheese tart, made with golden olive oil pastry.

Leek and broccoli tart. Photography by Jana Langhorst
Serves: 6
Fresh from the garden: Broccoli, eggs, parsley, leeks
Season: Winter/spring

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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  • For the pastry
  • For the filling
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    Equipment

    What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • To make the pastry

  • 1. Combine the flour and the salt in a large bowl and then create a well in the middle of the flour.

  • 2. Combine the oil and water in a small bowl and then pour the mixture into the well in the centre of the flour.

  • 3. Use your hands to incorporate the liquid into the flour until the dough forms a ball.

  • 4. Flour the workbench. Transfer the dough to the workbench and knead for a minute, then place the dough back into the large bowl. Cover with a dry tea towel and leave for up to an hour.

  • To make the filling

  • 1. Preheat the oven to 200°C.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Heat the oil in the frying pan over medium heat.

  • 4. Add the leek and broccoli and cook for about 5 minutes until the leek begins to soften and starts to colour.

  • 5. Remove the leek and broccoli from the heat.

  • 6. In a large bowl, lightly whisk the eggs and cream together, then mix in the ricotta, leek, broccoli and parmesan. Season with nutmeg, plus some salt and pepper.

  • To assemble and cook the tart

  • 1. Dry and flour the workbench then roll the pastry until it is 5–10 mm thick, any shape is fine.

  • 2. Place the pastry onto an oiled baking tray.

  • 3. Spoon the mixture onto the centre of the pastry, leaving a 5 cm border around the outside. Using your hand, lift and push the border over the edge of the filling.

  • 4. Beat the egg yolk in a small bowl with the fork.

  • 5. Brush the pastry with the beaten egg yolk, then bake the tart for 35–40 minutes, or until golden.

  • 6. Sprinkle the tart with chopped parsley and freshly ground black pepper.

  • 7. Cut into portions and serve.

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