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  • Treat Yourself To Tart


    Sweet Potato, Stilton & Walnut Tart with Charred Tender Stem Broccoli

    Serves 6 ⚬ Prepare 25 minutes ⚬ Cook 1 hour 30 minutes

    This tart is super simple to put together. This charred broccoli is particularly tasty, but you can serve with any green veg.



    • 750g sweet potatoes, scrubbed
    • 375g puff pastry
    • 150g crème fraîche
    • 100g stilton
    • 30g walnuts, roughly chopped
    • 2 tbsp pumpkin seed
    • 1 small red chilli, deseeded and finely chopped
    • 1 egg, lightly beaten
    • 2 tbsp olive oil
    • 2 garlic cloves, crushed
    • 25g fl at-leaf parsley, leaves roughly chopped
    • 400g tenderstem broccoli, trimmed



    1. Preheat the oven to 200C, gas mark 6. Prick the sweet potatoes then put on a baking tray and bake for 35-40 minutes, until softened but still firm in the middle. Reduce the oven to 180C, gas mark 4.

    2. Roll out the pastry to about 28 x 38cm. Put on a floured baking sheet. Score a border 2cm in from the edge. Prick the middle of the pastry with a fork. Line the middle with baking parchment and baking beans. Brush a little beaten egg over the border. Put the pastry in the oven for 15 minutes, then remove the beans and paper and cook for a further 10 minutes. Meanwhile, peel the skins from the cooked sweet potatoes and cut the insides into ½ cm slices.

    3. Turn the oven back up to 200C, gas mark 6. Gently flatten the middle of the pastry, if risen. Spread the crème fraîche over the middle then arrange the potato slices over it, slightly overlapping. Season, then crumble the stilton over and sprinkle with the walnuts, pumpkin seeds and chilli. Put the tart back in the oven and cook for 20-25 minutes, until golden.

    4. Meanwhile, in a small bowl, mix together the olive oil, garlic, parsley and a pinch of salt. As soon as the tart comes out of the oven, brush with half this mixture then transfer to a wire rack to cool a little. Heat a frying pan until very hot. Add the broccoli and cook, in batches if needed, turning often, until tender and a charred – about 5 minutes. Toss in the remaining oil mixture and serve alongside the tart.