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Broccoli & Ricotta Tart

Serves 4 - 6
Broccoli & Ricotta Tart
  • 1/2lb (250 g) broccoli (about 1/3 bunch or 2 stalks)
  • salt and black pepper
  • 1 1/2 cups (375 g) lightly mashed ricotta or cottage cheese
  • 1 cup (125 g) grated aged Cheddar cheese
  • 2/3 cup (60 g) grated Parmesan cheese
  • 2 eggs, lightly beaten 2-3 garlic cloves, crushed
  • 1 tsp chopped fresh thyme
  • 5 tbsp (75g) butter
  • 3 cups (175 g) fresh bread crumbs
  • * 9-in (23-cm) baking dish


  1. Trim the broccoli and cut the stalks from the tops. Peel and dice the stalks and break the tops into small florets. Plunge the florets and stalks into a pan of boiling salted water for 1 minute. Drain, rinse under cold water, and drain again.
  2. Put the ricotta cheese into a large bowl with the Cheddar and Parmesan, the eggs, garlic, thyme, and salt and pepper to taste. Mix until smooth, then add the broccoli stalks.
  3. Melt the butter in a saucepan, remove it from the heat and stir in the bread crumbs.
  4. Line the baking dish with about three-quarters of the buttered bread crumbs, pushing them up the side of the dish to form a loose crust. Spoon in the cheese mixture and then sprinkle with the remaining buttered bread crumbs. Arrange the broccoli florets on top.
  5. Bake the tart in a 350癋 (ISO癈) oven for about 40 minutes, until it is firm. Serve warm or cold.
Broccoli & Ricotta Tart


Substitute 1 packed cup (250 g) chopped cooked spinach for the broccoli or use a mixture of chopped cooked spinach and sauteed diced red pepper.