This is a nice quick meal. We were eating it within 20 minutes of walking in the door. And for two people who aren't particularly fond of broccoli, we found this delicious and very moreish.
Purple sprouting broccoli and feta tart
1 tbsp olive oil, plus a little for greasing
1 shallot, finely chopped
1 clove garlic, finely chopped
1/2 a habanero or 1 birds eye chilli, finely chopped
1 small leek (white part only), sliced
1 green garlic top (white part only), sliced
a large handful purple sprouting broccoli, head pulled off stalks (roughly 100g or 1.5 cups broccoli heads)
1/2 a tomato, roughly chopped (optional, but add whatever leftover veg you have)
1 small glug (about 3 tbsp) white wine, or water
1 large flour tortilla, or whatever else you have on hand to line a flan tin (shortcrust or puff pastry, a pastry shell, etc)
30 g Applewood smoked cheddar (optional, or just use all feta)
70 g feta cheese
4 small or 3 medium eggs
salt and pepper to taste
Spanish smoked paprika
Preheat the oven to 180C. Heat the oil over medium heat in a frypan and add the shallots, garlic and chilli, saute for a minute or two until soft. Add the rest of the vegetables and cook for another minute or two, then add the wine or water, cover and cook for two minutes until the veg are lightly steamed and the wine has cooked off. Season with a little salt and remove from the heat.
Lightly grease a flan tin with olive oil and line with the tortilla, or whatever pastry you have on hand. Turn the veggie mixture into the tortilla shell and spread around. Crumble the cheese over the veg. Beat the eggs with a little salt and pepper and pour over the filling. Sprinkle a healthy pinch of smoked paprika over and bake in the oven for 10-12 minutes, until the eggs are golden and cooked.
As it was a nice summer's evening we ate this as a light supper in the garden, with a mixed salad of leaf greens tossed with a little olive oil and balsamic vinegar. With a glass of that lovely white wine, as we'd opened the bottle!