Broccoli walnut tart
This Broccoli Walnut Tart features a flaky puff pastry base filled with a creamy ricotta and cream cheese mixture, topped with blanched broccoli and walnuts. Drizzled with honey, it offers a perfect blend of textures and flavors, suitable for any meal.
Cook time 30 min
Prep time 20 min
Ingredients:
1 sheet puff pastry8 oz broccoli
1 cup ricotta cheese
1/2 cup cream cheese
1/3 cup grated parmesan cheese
1/2 cup fresh parsley
1 short spray cooking spray oil
1/3 cup walnuts
2 tbsp honey
Welcome to a delightful and nutritious recipe that brings together the vibrant flavors of broccoli, the creamy texture of ricotta and cream cheese, and the rich crunch of walnuts. This Broccoli Walnut Tart is not only visually appealing but also a perfect combination of taste and health, making it an excellent choice for any meal, whether it be a family dinner, brunch, or a potluck gathering.
Instructions:
- Let the puff pastry sheet thaw according to the package instructions if frozen.
- Preheat your oven to 375°F (190°C).
- Spray a baking sheet lightly with cooking spray oil.
- Chop the broccoli into bite-sized florets and blanch it in boiling water for 3–4 minutes. Drain well and set aside.
- In a medium mixing bowl, combine the ricotta cheese, cream cheese, and grated Parmesan cheese.
- Mix until smooth and well combined.
- Fold in the chopped parsley.
- Place the thawed puff pastry sheet on the prepared baking sheet.
- Using a sharp knife, gently score a border around the edges of the puff pastry, about 1 inch from the edge (do not cut all the way through).
- Prick the interior section of the puff pastry sheet with a fork to prevent it from puffing up excessively.
- Evenly spread the cheese mixture over the interior section of the puff pastry, staying within the scored border.
- Arrange the blanched broccoli florets on top of the cheese mixture.
- Sprinkle the roughly chopped walnuts over the broccoli.
- Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the puff pastry is golden brown and crisp.
- Remove the tart from the oven.
- Drizzle the honey evenly over the tart while it's still warm.
- Allow the tart to cool slightly before cutting it into squares or slices.
- Serve warm or at room temperature. Enjoy your delicious Broccoli Walnut Tart!
Your Broccoli Walnut Tart is now ready to be served! The aromatic blend of melted cheeses, perfectly roasted broccoli, and crunchy walnuts on a flaky puff pastry will surely impress your family and guests. Enjoy this savory tart warm and let every bite be a testament to your culinary skills.
Broccoli walnut tart FAQ:
Bake the tart in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the puff pastry is golden brown and crisp.
The tart is done when the puff pastry has puffed up and turned a golden brown color. Additionally, the filling should be heated through.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results before serving.
You can substitute walnuts with other nuts like pecans or almonds, or omit them entirely for a nut-free version.
A standard baking sheet (approximately 13x18 inches) is suitable for this tart, as it allows enough space for the puff pastry to expand.
Tips:
- Thaw the puff pastry.: Ensure your puff pastry is completely thawed before using. This makes it easier to handle and results in a flakier crust.
- Blanch the broccoli.: Blanch the broccoli florets for a few minutes before using them in the tart. This helps maintain their vibrant green color and slightly softens their texture.
- Toast the walnuts.: Lightly toast the walnuts in a dry skillet before adding them to the tart. This enhances their flavor and adds a delightful crunch to the tart.
- Preheat the oven.: Preheat your oven to 375°F (190°C) to ensure it is at the correct temperature for baking the tart evenly.
- Evenly spread the cheeses.: Mix the ricotta, cream cheese, and Parmesan well before spreading them evenly over the puff pastry for consistent flavor in every bite.
- Use parchment paper.: Line your baking sheet with parchment paper to prevent the tart from sticking and to make clean-up easier.
- Let the tart cool slightly.: Allow the tart to cool for a few minutes after baking. This helps the filling set and makes slicing easier.
Nutrition per serving
4 ServingsCalories 680kcal
Protein 20g
Carbohydrates 45g
Fiber 3.83g
Sugar 8g
Fat 50g
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