Rayburn Broccoli And Goats’ Cheese Tart
- 1 rectangular piece ready rolled puff pastry (375g)
- 450g (1 lb) broccoli, cut into florets and blanched
- 1 x 125g Goats cheese, no rind
- 3 free range eggs
- 300ml (½ pint) double cream
- Salt and black pepper
- Grated cheese
Lightly butter the ceramic baking tray. Line the baking tray with the puff pastry and place the broccoli florets over the surface. Dot pieces of the goats’ cheese between broccoli sprigs. Beat the eggs with the cream and season to taste. Pour over the broccoli and sprinkle with grated cheese.
Main Oven at 200°C (400°F), Gas Mark 6: Cook on the floor of the Main Oven for about 25 minutes until golden.
Serve warm or cold with a salad.