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1. Fry the shallots in a little olive oil for a minute, stir in the sprouting broccoli and chilli, then fry for a minute. Add a splash of water, put a lid on and cook for 2 minutes.
2. Roll out the pastry to the thickness of a £1 coin and cut into 4 squares. Mark a border around the edge of each and prick the area inside of the border with a fork.
3. Spread the broccoli mixture within the borders. Brush the border with egg. Sprinkle with the feta and bake for 30 minutes or until puffed and golden.

Per serving

681 kcalories, protein 21.3g, carbohydrate 50.7g, fat 45.1 g, saturated fat 19g, fibre 3.5g, salt 2.91 g

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• lukewoolfson

  18 May 2008

  lukewoolfson rated this recipe

  

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• Emma

  21 May 2008

  Emma rated and commented on this recipe

  

  It doesn't give a oven temp so I used gas mark 4. It is also nice with asparagus instead of broccoli. You can also substitute the shallot with finely chopped spring onion, and I added a bit more chilli - delicious!

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• emzcookie23

  29 July 2008

  emzcookie23 commented on this recipe

  My first batch burnt, the broccoli charred but the pastry was perfect--not what you would want. The second batch I made also started to charr after 15 minutes. I would not recommend these tarts.

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Ingredients

• 1 shallot , finely chopped
• olive oil
• 400g purple sprouting broccoli , trimmed of chunky ends
• 1 small red chilli , finely chopped
• 500g pack puff pastry , a butter-based pastry will give you a better flavour
• 1 egg , beaten
• 200g pack feta cheese , crumbled

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 45 minutes

Vegetarian

Ingredients

• 1 shallot , finely chopped
• olive oil
• 400g purple sprouting broccoli , trimmed of chunky ends
• 1 small red chilli , finely chopped
• 500g pack puff pastry , a butter-based pastry will give you a better flavour
• 1 egg , beaten
• 200g pack feta cheese , crumbled

Per serving

681 kcalories, protein 21.3g, carbohydrate 50.7g, fat 45.1 g, saturated fat 19g, fibre 3.5g, salt 2.91 g

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