Sausage and Purple Sprouting Broccoli Tart
with Creamy Mustard Base and Baby Gem & Apple Salad
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- Mustard
- Milk
- May contain traces of allergens
- Celery
Add a splash of colour to your plates with spring's purple sprouting broccoli. With intensely purple florets and tender stems, it has a more unique flavour than green broccoli. We love it when roasted or pan-fried to turn the florets slightly crispy and deepen the nutty flavour.
Ingredients
1 unit(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
80 grams
Purple Sprouting Broccoli
1 unit(s)
Garlic Clove
1 unit(s)
Onion
1 unit(s)
Apple
225 grams
British Pork and Oregano Sausage Meat
(Contains: Sulphites)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
1 sachet(s)
Mixed Herbs
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar for the Onions
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.
Trim the purple sprouting broccoli, halve any thick stems lengthways, then cut into thirds. Peel and grate the garlic (or use a garlic press).
Halve, peel and thinly slice the onion. Quarter, core and thinly slice the apple (no need to peel).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sausage meat and purple sprouting broccoli. Fry until browned, 5-6 mins.
Use a spoon to break up the meat as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.
Once cooked, set the sausage meat and broccoli aside in a small bowl.
Return the (now empty) frying pan (no need to clean) on medium heat with a drizzle of oil.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.
Meanwhile, unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray. Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.
When the oven is hot, bake the pastry on the top shelf until it starts to colour and puff up, 10-12 mins.
While everything cooks, in a small bowl, mix the creme fraiche, Dijon mustard (add less if you'd prefer), garlic and mixed herbs. Season with salt and pepper and mix well. Set aside for later.
Once the pastry has baked and the toppings are ready, remove it from the oven.
Push down the centre with the back of a spoon. Use the spoon to gently spread the creamy sauce over the base of the tart.
Top the tart with the sausage meat, caramelised onion and purple spouting broccoli.
Return the tart to the top shelf of your oven to bake until golden brown, 7-10 mins.
While the tart bakes, trim the baby gem, quarter, then separate the leaves.
In a large salad bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, add the baby gem leaves and sliced apple and toss to coat in the dressing.
When everything's ready, slice up the sausage and broccoli tart and share between your plates. Drizzle over the honey (see pantry for amount).
Serve the apple salad on the side to finish.
