A tart to eat straight from the oven, while the cheese is still soft and melting.
Filo Pastry, Cheese, Greens
250g purple sprouting broccoli
150g sprout tops
7 sheets (270g) filo pastry
You will need a metal baking dish or tart tin about 30cm in diameter.
Bring a large, deep pan of water to the boil. Set the oven at 200°C/gas mark 6. Place a baking sheet or pizza stone in the oven. Slice each stem of purple sprouting broccoli in half lengthways. Finely shred the sprout tops. Lower the broccoli into the boiling water, leave for three or four minutes until the colour is bright, then lift out with a draining spoon and refresh in a bowl of iced water. Do the same with the shredded sprout tops.
Melt the butter in a small pan. Brush the base of the baking dish or tart tin with some of the butter, lay a sheet of pastry over the base and brush it with more butter. Repeat with the remaining sheets of pastry, letting them overhang the edges of the tin.
Tear the Taleggio into small pieces and grate the Parmesan. Drain the vegetables and dry on kitchen paper. Fill the tart case with the drained purple sprouting broccoli and sprout tops, then tuck the Taleggio amongst them and scatter over the grated Parmesan. Fold the overhanging pastry back over the edges of the tart, place on the heated stone or baking sheet and bake for about 20-25 to minutes, until the pastry is crisp.
Putting a metal baking sheet or pizza stone in the oven before you start is a sound idea. As the oven warms, the sheet will heat up, providing an extra hot base on which to bake your tart. Doing this will ensure a crisper base than if you simply place the tart on the oven shelf.
Extracted from Greenfeast: Autumn, Winter by Nigel Slater (4th Estate, approx €25).