Purple Sprouting Broccoli & Chive Tart

A celebration of early spring, this tart brings together sweet, slow‑caramelised onions, tender purple sprouting broccoli and the rich, mellow depth of Ivy’s Reserve Somerset Red. A comforting yet elegant dish for long lunches, weekend suppers or sharing with friends.

For the Shortcrust Pastry

• 200g plain white flour
• 100g Ivy’s Reserve salted butter
• 1 egg
• Up to 2 tbsp ice cold water

For the Tart Filling

• 25g Ivy’s Reserve salted butter
• 1 tbsp extra virgin olive oil
• 4 onions, finely sliced
• 200g purple sprouting broccoli, trimmed into little florets and blanched
• 3 eggs
• 300g double cream
• Small bunch chives, snipped
• 1 heaped tsp Dijon mustard
• ½ tsp ground nutmeg
• 100g Ivy’s Reserve Somerset Red, crumbled and divided
• Salt and pepper

1. Start by making the shortcrust pastry. In a food processor, pulse the flour, butter and egg together until the mixture resembles breadcrumbs. Scatter over 1 tbsp water and pulse again. If the mixture doesn’t hold together when you pinch between thumb and fingers, add the remaining water and pulse again until it does. Tip the dough out onto a floured work surface and shape into a ball. Roll into a rough rectangle, roughly 1.5cm thick, then fold the longer edges into the centre, and fold from one shorter edge to another. Cover with a sealable bag or plastic and chill in the fridge for 30 minutes.
2. Meanwhile, melt the butter and heat the oil in a large frying pan over a medium – high heat. Add the onions and a generous pinch of salt and cook, stirring often, until the onions have softened, about 10minutes. Turn the heat down to low and continue to cook until the onions have caramelised which usually takes another 30 – 40 minutes. Stir the onions occasionally during this time and get on with rolling out and baking the pastry.
3. Preheat the oven to 190°C.
4. Depending on your loose – bottomed tart tin, roll the sheet of puff pastry out to a rough rectangle about 25 x 35cm (for a rectangular 20 x30cm tin), or 30cm round (for a round 25cm tin). Lightly grease the tin, then lay the pastry over the top, followed by a sheet of parchment and baking beans that reach the top of the tin. Don’t worry about any over-hanging pastry as you can trim it once the tart is cooked.
5. Blind bake the pastry in the pre-heated oven for 15 minutes, before carefully removing the parchment and baking beans. Return the pastry to the oven to continue to cook for another 12 minutes. Remove the tart case and allow to cool slightly. Leave the oven on.
6. Dry the blanched purple sprouting broccoli and set aside. Beat the eggs, cream, chives, Dijon and mustard together in a mixing bowl along with a pinch of salt and pepper.
7. Spread the caramelised onions over the base of the tart tin and scatter over ¾ of the Ivy’s Reserve Somerset Red cheese. Arrange the purple sprouting broccoli over the top and pour over the savoury custard. Scatter over the remaining cheese, then slide into the oven to bake for 5 minutes. Turn the heat down to 160°C after this time and continue to cook the tart for 25- 30 minutes, until the custard is set and the top of the tart is golden.
8. Allow the tart to cool in the tin for 5 minutes before using a small sharp knife to trim the pastry. Discard any extra pastry offcuts and cool for a further 15 minutes before slicing. Serve with dressed salad and new potatoes.