Purple sprouting broccoli & sausage puff pastry tart

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Meanwhile, bring a saucepan of salted water to the boil and blanch the purple sprouting broccoli for 1 minute. Drain, cool under running water, drain again and pat dry. Stir together the crème fraîche, tarragon and cheese; season. In a separate bowl, use the back of a fork to mash the sausagemeat and crushed fennel seeds together.

Step 2

Line a large baking tray with baking parchment and unroll the pastry onto it. Use the blunt edge of a knife to score a 2-3cm thick border. Spread the crème fraîche mixture within the border. Arrange the broccoli on top and dot nuggets of sausagemeat in the gaps. Bake for 25-30 minutes, until the base is crisp and golden and the sausage cooked through with no pink meat. Serve with a green salad and new potatoes, if liked.