Purple sprouting broccoli galettes

Name: Purple sprouting broccoli galettes
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Ingredients: 320 g sheet all butter puff pastry; 300 g purple sprouting broccoli; 150 g ricotta; 50 g Parmigiano Reggiano, grated; 1 unwaxed lemon, zest; 20 g soft herbs of your choice (such as parsley, basil or dill), finely sliced; 1 clove/s garlic, grated; 1 medium free range eggs, beaten; 50 g pine nuts

These little tarts by Tara Wigley, are a mouthful of spring – pine nuts, pickled chilli and the earthiness of purple sprouting broccoli.

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Makes6
CourseStarter
Prepare25 mins
Cook35 mins
Total time1 hr

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320g sheet all butter puff pastry
300g purple sprouting broccoli
150g ricotta
50g Parmigiano Reggiano, grated
1 unwaxed lemon, zest
20g soft herbs of your choice (such as parsley, basil or dill), finely sliced
1 clove/s garlic, grated
1 medium free range eggs, beaten
50g pine nuts

Pickled chillies

30ml white wine vinegar (or cider vinegar)
20g caster sugar
2 small red chillies, thinly sliced into rounds, deseeded if liked

For the pickled chillies, mix the vinegar, sugar and a pinch of sea salt flakes in a bowl until the sugar dissolves, then add the chillies. Cover and set aside for at least 30 minutes. Leftovers will keep in the fridge for up to 2 days.
Meanwhile, preheat the oven to 200ºC, gas mark 6, and line a baking tray with baking parchment. Unroll the pastry onto a work surface and cut it into 6 squares measuring 12.5 x 12.5cm. Arrange on the prepared tray.
Bring a large pan of salted water to the boil and blanch the broccoli for 1-2 minutes; drain and pat dry. Cut the broccoli into 7-8cm lengths. In a bowl, mix the ricotta, Parmigiano Reggiano, lemon zest, herbs and garlic; season, then spread a thin layer onto the centre of each pastry square, leaving a cm border around the edges. Arrange the blanched broccoli on top, then fold the edges of the pastry up and over the filling to create a rustic border. Brush the pastry edges with a little beaten egg.
Bake for 20 minutes or until the pastry is golden and the broccoli is tender. Remove from the oven and sprinkle with pine nuts, then bake for 10 minutes more until the nuts are golden. Scatter over a little pickled chilli and serve.

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