Packed with vitamins and veg, this savoury tart is lovely whether served hot or cold. Tangy goats cheese gives it an extra burst of flavour
250 g plain flour
125 g butter, chilled and cubed
1 large egg yolk, mixed with 1.5 tbsp chilled water per yolk
1 tbsp olive oil
1 large onion, sliced
1 tbsp thyme leaves
200 g purple sprouting broccoli, trimmed and halved
4 large eggs
100 ml whole milk
100 ml double cream
50 g pecorini, finely grated
130 g goats' cheese, sliced into 8 rounds
Ready in: 1 hour 45 mins
Cube the butter. Mix the large egg yolk with 1.5 tbsp per yolk. Slice the large onion. Trim and halve the purple sprouting broccoli. Finely grate the pecorini. Slice the goats' cheese into 8 rounds.
Put the flour, butter and a pinch of salt in a food processor. Pulse until the mixture resembles fine breadcrumbs then transfer to a bowl.
Add the egg yolk mixture and stir with a knife. Bring together with your hands (add water if it’s a little dry).
Roll into a ball, wrap in clingfilm and chill for 20 minutes.
Heat the oven to 200°c/400°f/gas 6 (180°c for fan ovens). Lightly grease one 24cm loose-bottomed tart tin (at least 3cm deep) per tart being made.
Roll out the pastry on a floured surface to a circle about 5cm bigger than the tin and 5mm thick.
Line the tin with the pastry, leaving a little to overhang. Line with baking paper and baking beans, then bake for 15 minutes. Move on to step 10 while you wait for the pastry to bake, then come back to this step.
Remove the paper and beans, and return to the oven for 5 minutes.
Reduce the oven to 170°C/325°F/gas 3 (150°C for fan ovens).
Meanwhile, heat the oil in a frying pan, add the onion and thyme, then cook gently for 10 minutes. Move on to the next step while you wait.
Cook the broccoli in boiling water for 2-3 minutes until just tender, then refresh in cold water and drain.
Spread the onion mixture in the pastry case and arrange the broccoli on top.
Beat the eggs with the milk, double cream and pecorino, then season.
Pour into the pastry case, then top with the goats’ cheese.
Bake in the oven for 30-35 minutes or until just set and golden.