Purple sprouting broccoli & sausage puff pastry tart

Name: Purple sprouting broccoli & sausage puff pastry tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 230 g pack Purple Sprouting Broccoli Spears; 200 ml creme fraiche; 20 g pack tarragon, leaves finely chopped; 30 g Parmigiano Reggiano, finely grated; 2 pork sausages (130g), removed from their skins; 1 tsp fennel seeds, crushed; 320 g all-butter puff pastry sheet; Sharply dressed green salad and new potatoes, to serve (optional)

Anise and purple sprouting broccoli really elevate one another – suitably demonstrated here with the fennel seeds and fresh tarragon. The combination works brilliantly with the salty pork, buttery puff pastry and super-quick white sauce.

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Serves4
CourseLunch
Prepare20 mins
Cook35 mins
Total time55 mins

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230g pack Purple Sprouting Broccoli Spears
200ml creme fraiche
½ x 20g pack tarragon, leaves finely chopped
30g Parmigiano Reggiano, finely grated
2 pork sausages (130g), removed from their skins
1 tsp fennel seeds, crushed
320g all-butter puff pastry sheet
Sharply dressed green salad and new potatoes, to serve (optional)

Preheat the oven to 200ºC, gas mark 6. Meanwhile, bring a saucepan of salted water to the boil and blanch the purple sprouting broccoli for 1 minute. Drain, cool under running water, drain again and pat dry. Stir together the crème fraîche, tarragon and cheese; season. In a separate bowl, use the back of a fork to mash the sausagemeat and crushed fennel seeds together.
Line a large baking tray with baking parchment and unroll the pastry onto it. Use the blunt edge of a knife to score a 2-3cm thick border. Spread the crème fraîche mixture within the border. Arrange the broccoli on top and dot nuggets of sausagemeat in the gaps. Bake for 25-30 minutes, until the base is crisp and golden and the sausage cooked through with no pink meat. Serve with a green salad and new potatoes, if liked.

Typical values per serving when made using specific products in recipe