This wonderful little creation is a result of a supplement from olive magazine, courtesy of cathyella’s generous subscription present 🙂
There are a number of elements to it, all made separately and then brought together on the tart. Purple sprouting broccoli is blanched for 2 mins and refreshed in cold water to arrest the cooking. Good quality Italian sausages are deskinned and torn into pieces, then fried in crushed fennel seeds until browned. And then a puff pastry square, ready made. I chucked on some cherry tomatoes (Tesco do an amazingly flavourful tin of them), some of the broccoli, some sausage pieces, then a little parmesan and torn-up mozzarella. After 15 or so minutes in the oven for the pastry to brown and rise, I topped it with basil and dressed with balsamic vinegar. Really tasty, and looked the part too.
