Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: eggs, broccoli, leeks, parsley
- metric measuring spoons
- chopping boards & non-slip mats
- 1 medium knife
- large non-stick frying pan
- pastry brush
- bowls – 1 small, 1 large
- wooden spoon
- baking tray
- serving plates
- 1 quantity Basic Shortcrust Pastry or Olive Oil Pastry
- 1 leek
- 1 large head broccoli
- 2 tablespoons extra-virgin olive oil
- 2 eggs, plus 1 yolk to glaze
- 60 ml reduced fat cream or regular cream
- 250 g ricotta cheese
- 100 g parmesan
- 4 ‘grates’ fresh nutmeg
- 1 tablespoon parsley
- freshly ground black pepper
|What to do
- Set out your ingredients.
- Preheat the oven to 200o
- Trim both ends of the leek, cutting off the roots and the top of the green leaves. Slice into ¼ cm thick pieces. If the leek is dirty wash the leek and dry in the salad spinner.
- Cut the broccoli into very small florets.
- Heat the oil in a frying pan over medium heat.
- Add the leek and broccoli and cook for about 5 minutes until the leek begins to soften and starts to colour.
- Remove the leeks and broccoli.
- Grate the parmesan.
- In a large bowl, lightly whisk the eggs and cream together, then mix in the ricotta, leek, broccoli and parmesan. Season with nutmeg, salt and pepper.
- Roll the pastry to 30 cm diameter. Place onto a baking tray.
- Spoon the cheese and vegetable mixture onto the centre of the pastry, leaving a 5 cm border around the outside. Using your hand, lift and push the border over the edge of the filling.
- Beat the egg yolk in a small bowl with a fork. Brush the pastry with the beaten yolk, then bake the tart for 30 minutes, or until golden.
- Sprinkle the tart with chopped parsley and freshly ground pepper. Cut into portions and serve.