Creamy taleggio cheese, roasted broccoli & cranberries layered over a garlic and ricotta base on a buttery, flaky puff pastry. Easy and delicious.
It’s all in the ready made puff
Let’s be honest with ourselves, some days you just don’t want to cook or maybe you get invited to a last minute dinner party and can’t do with the fuss. Well a sneaky, little puff pastry can save you on both occasions. No shame in using ready made. You still had to melt the cheese.
Here I have a recipe for a simple savoury tart. A garlicky ricotta base with roasted broccoli, fresh cranberries and melted taleggio on flaky puff pastry. So easy to make and so so delicious.
Leave a comment and let me know how you get on making this TALEGGIO, CRANBERRY, BROCCOLI & HONEY TART. I would love to see your creations over on instagram!
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TALEGGIO, CRANBERRY, BROCCOLI & HONEY TART
Ingredients
- 320 g pack ready-rolled all-butter puff pastry
- 1/2 small head broccoli sliced into florets
- 85 g ricotta
- 1 clove garlic minced
- 70 g fresh cranberries
- 150 g taleggio can substitute for brie, thinly sliced
- 2 tbsp honey
Instructions
- Pre heat the oven to 200C/180C fan/gas 6.
- Unroll the puff pastry sheet. Score a 2cm border and then a criss cross pattern on both the border and the pastry base. Use a fork to poke all over with holes.
- Place on a baking sheet lined with greaseproof paper. Bake for 15 minutes.
- Meanwhile blanch the broccoli for 2 minutes, then drain and run under cold water. Set aside.
- Mix the minced garlic into the ricotta and spread out onto the partially baked pastry. Top with the broccoli, cranberries and sliced taleggio.
- Pop back in the oven for 22 to 25 minutes, until golden-brown.
- Drizzle over with the honey and devour either hot or cold.
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