This pie uses every part of the broccoli – florets in the pastry, stems for the filling and leaves to garnish.
|Prep time||35 minutes|
|Cook time||60 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 180°C, gas mark 4.
Line an 18cm-base, 22cm-wide, 3cm-high pie tin with non-stick baking paper.
Line a large baking tray with non-stick baking paper.
To prepare the tart shell, roughly chop the broccoli florets, reserving the stems and leaves.
Coarsely grate the cheese.
In small batches, place the broccoli in a food processor and process until finely chopped.
Transfer to a large bowl.
Add the ground almonds (or any nut flour), cheese, 1 egg and ½ tsp salt to the broccoli and mix well to combine.
Press the dough evenly over the base and sides of the pie tin.
Bake the tart shell for 20 minutes or until golden.
To prepare the filling, finely slice the broccoli stems.
Place the broccoli stems, leaves and extra florets (if any) on a baking tray, drizzle with 1 tbsp olive oil and season with ½ tsp salt and roast with the tart shell for 10-15 minutes, or until slightly charred.
Place the 4 remaining eggs, ricotta, milk, nutmeg and salt in a large bowl and whisk to combine.
To make the topping, place the sage and 1 tbsp oil in a small bowl and toss to coat.
Place the egg mixture in the tart shell, top with the roasted broccoli bits and sprinkle with the feta, sage and seeds.
Bake for a further 25-30 minutes or until golden brown and the egg is set.
Allow the tart to cool slightly in the tin before lifting it out and slicing into wedges to serve.