TALEGGIO, CRANBERRY, BROCCOLI & HONEY TART
Creamy taleggio cheese, roasted broccoli & cranberries layered over a garlic and ricotta base on a buttery, flaky puff pastry. Easy and delicious.
Servings: 6
Ingredients
- 320 g pack ready-rolled all-butter puff pastry
- 1/2 small head broccoli sliced into florets
- 85 g ricotta
- 1 clove garlic minced
- 70 g fresh cranberries
- 150 g taleggio can substitute for brie, thinly sliced
- 2 tbsp honey
Instructions
- Pre heat the oven to 200C/180C fan/gas 6.
- Unroll the puff pastry sheet. Score a 2cm border and then a criss cross pattern on both the border and the pastry base. Use a fork to poke all over with holes.
- Place on a baking sheet lined with greaseproof paper. Bake for 15 minutes.
- Meanwhile blanch the broccoli for 2 minutes, then drain and run under cold water. Set aside.
- Mix the minced garlic into the ricotta and spread out onto the partially baked pastry. Top with the broccoli, cranberries and sliced taleggio.
- Pop back in the oven for 22 to 25 minutes, until golden-brown.
- Drizzle over with the honey and devour either hot or cold.