Cooking time: 1 hour 10 minutes, plus 20 minutes chilling time
Serves: 6-8

Ingredients

For the pastry:
250g plain flour
125g chilled butter, cubed
1 large egg yolk, mixed with
1½ tbsp chilled water

For the filling:
1 tbsp olive oil
1 large onion, sliced
1 tbsp thyme leaves
200g purple sprouting broccoli, trimmed and halved
4 large eggs
100ml each milk and double cream
50g pecorino, finely grated
130g Kidderton Ash goats’ cheese, sliced into 8 rounds

Method

1. Put the flour, butter and a pinch of salt in a food processor. Pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl. Add the egg yolk mixture and stir with a knife. Bring together with your hands (add 1 tsp water if it’s a little dry). Roll into a ball, wrap in clingfilm and chill for 20 minutes.

2. Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Lightly grease a 24cm loose-bottomed tart tin (at least 3cm deep). Roll out the pastry on a floured surface to a circle about 5cm bigger than the tin and 5mm thick. Line the tin with the pastry, leaving a little to overhang. Line with baking paper and baking beans, then bake for 15 minutes. Remove the paper and beans, and return to the oven for 5 minutes. Reduce the oven to 170°C/325°F/gas 3 (150°C for fan ovens).

3. Meanwhile, heat the oil in a frying pan, add the onion and thyme, then cook gently for 10 minutes. Cook the broccoli in boiling water for 2-3 minutes until just tender, then refresh in cold water and drain.

4. Spread the onion mixture in the pastry case and arrange the broccoli on top. Beat the eggs with the milk, double cream and pecorino, then season. Pour into the pastry case, then top with the goats’ cheese. Bake in the oven for 30-35 minutes or until just set and golden.

Nutritional info

Per serving: 440 calories, 31.4g fat (18.3g saturated), 0.95g salt

Image credit: Jean Cazals

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