Smashed Broccoli & Lemon Picnic Tart
/
Smashed Broccoli & Lemon Picnic Tart
Recipe by Courtney Roulston
Dietaries – Meat-free
Serves – 4
Prep Time – 10 minutes
Cooking Time - 40 minutes
Ingredients
2 sheets Coles frozen puff pastry
1 egg, beaten
3 cups broccoli florets
1 cup Coles frozen peas
1 clove garlic, peeled
½ cup whole roast almonds
Juice and zest of ½ lemon
¼ cup Squeaky Gate olive oil, plus extra to serve
¼ cup Parmesan cheese, plus extra to serve
4 Coles balls bocconcini mozzarella, roughly torn
1/3 cup pitted kalamata black olives, lightly crushed
¼ cup dill, sprigs picked
Salt
Method
Preheat the oven to 200 degrees C.
Place the 2 sheets of pastry on top of each other and roll out into a rectangle.
Place the pastry onto a lined tray and mark a border 1.5cm from the edge with a sharp knife. Spike the inside section of pastry with a fork. Brush a thin coating of egg over the pastry and bake for 25 minutes, or until golden. Set aside and allow to cool slightly.
Blanch the broccoli for 3 minutes, then add in the peas and cook for a further 3 minutes or until tender. Run under cold water to cool then drain well. Place the broccoli and peas into a food processor with garlic, 1/3 cup of the almonds, lemon juice, oil, Parmesan, and a pinch of salt and pepper. Blitz until the mixture is a chunky pesto consistency. Roughly chop the remaining almonds.
Spread the broccoli mixture onto the pastry. Scatter over the torn mozzarella, olives, dill, lemon zest, almonds, and a little extra olive oil and cracked pepper before serving.
