30. Gruyère Broccoli Tart

Updated at: Thu, 17 Aug 2023 03:12:45 GMT

Step 1

Dry off the drained chickpeas with a towel, and spread out on a tray. Roast in the oven at 200 degrees Celsius for 20 mins, then remove to a bowl to cool.

Step 2

Prepare the broccoli by cutting into florets, then cutting the florets into mini florets. Dice up the stalks, leaving the leaves and fibrous parts behind. Cut off the Gruyère rind, then grate in a bowl.

Step 3

Pour boiling water and a pinch of salt over the broccoli mini florets and let them blanch for 5 minutes. Then drain thoroughly and allow to cool.

Step 4

Turn oven down to 180 degrees Celsius, and arrange the puff pastry on your tray. I keep it really simple and rustic, and create a border by simply folding over the short edges, and cutting off a piece of pastry from each sheet to add to the long sides. Blind bake with some pie weights or dry beans, in aluminium foil in the middle of the pie, for 15 minutes.

Step 5

Combine the salad ingredients other than the chickpeas, and combine the salad dressing ingredients in a separate bowl.

Step 6

Combine the Gruyère, 2 tsp of apple cider vinegar, white pepper and broccoli to create a loose mixture. Remove the pie weight and spoon this in the middle of the tart. Return the tart to the oven for a further 15 minutes, or until golden brown, the cheese is melted, and the broccoli is perfectly cooked.

Step 7

Add the chickpeas and dressing to the salad and combine. Portion the tart and serve with salad.

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