broccoli, feta, chilli tarts

Purple sprouting broccoli, chilli and feta tarts

  • serves 4
  • A little effort

These stunning puff pastry tarts are bound to impress, and surely the best way to eat purple sprouting broccoli. Adjust the amount of red chilli according to your taste, and use shop-bought puff pastry to save time.



  • shallot 1, finely chopped
  • olive oil
  • purple sprouting broccoli 400g, trimmed of chunky ends
  • small red chilli 1, finely chopped
  • puff pastry 500g pack, a butter-based pastry will give you a better flavour
  • egg 1, beaten
  • feta 200g pack, crumbled


  • Step 1

    Fry the shallots in a little olive oil for a minute, stir in the sprouting broccoli and chilli, then fry for a minute. Add a splash of water, put a lid on and cook for 2 minutes. Roll out the pastry to the thickness of a £1 coin and cut into 4 squares. Mark a border around the edge of each and prick the area inside of the border with a fork.

    Spread the broccoli mixture within the borders. Brush the border with egg. Sprinkle with the feta and bake for 30 minutes or until puffed and golden.

Nutritional Information

  • Kcals 681
  • Fat 45.1g
  • Saturates 19g
  • Carbs 50.7g
  • Fibre 3.5g
  • Protein 21.3g
  • Salt 2.91g