Finally the Purple Sprouting Broccoli has come good. After a year’s impatient, and doubtful, waiting all five of my plants are yielding a glutinous harvest. And what a wonderful veg to glut out on, one of the very finest in my opinion and interestingly one that the French don’t seem to do. Well at least I’ve never seen it for sale here. They really don’t know what they’re missing.
So it’s been a bit of PSB frenzy around here the last couple of weeks and one of my favourite recipes has to be this very Tart. A rich peppered shortcrust pastry (or you could cheat and buy ready-made), filled with as much PSB as you can possibly fit, bathed in a layer of eggy, creme fraiche & Parmesan loveliness and topped with preserved anchovies. Probably not a tart for the littlies in your life as it’s heavy on salty anchovies, which incidentally are a match made in foodie heaven with PSB. Though you could always omit them and still make a very tasty tart indeed, or pick them off as my kids happily did (and I charitably gobbled down on their behalves).
I know homemade pastry is considered a bit of a faff by most people but it’s surprisingly easy and generally faultless to make yourself. To cut down on faff time you can make in large batches and line and ‘bake blind’ a number of tart cases all at once, and freeze the excess for a later and convenient quickie dinner. Then the prep of the filling and baking is genuinely a doddle.
Since PSB is so in season right now I’m entering my recipe to Fabulicious Food’s Simple and in Season event, which I was delighted to host myself in March and this month is being held by Ren herself. Not being a very regular baker it’s rare that I get a chance to enter the wonderful baking events out in the blogosphere, but this month I 
happened to notice that AlphaBakes (jointed hosted by Caroline from Caroline Makes and this month by Ros from 
More than an Occasional Baker) is on the Letter A (for Anchovy). So I’m delighted to be making my first ever entry! And last but most certainly not least as Cheese is the theme I shall be entering my tart to this month’s One Ingredient Challenge, an event hosted by Laura at How to Cook Good Food and this month by Nazima at Franglais Kitchen
Please don’t be fooled we’re eating out and basking in glorious sunshine here. This was taken in the very few warm minutes of sun we had last week – and it’s rained ever since
PSB Tart
Enough for 4:
For the Pastry: (double, treble, quadruple if you want to stock up on savory tart cases)
130g of Plain Flour, plus a little extra for rolling
35g of Butter, straight from the fridge, cut into small blocks. Plus a little extra for greasing the case
30g of hard Vegetable Fat, straight from the fridge, cut unto small blocks
a level teaspoon of coarsely ground Black Pepper
a pinch of Salt
an Egg yolk, lightly beaten
For the Filling:
200 to 250g of Purple Sprouting Broccoli (essentially as much as you can squeeze in the tart base), washed
3 medium free range Eggs
200ml of half fat Creme Fraiche (a small tub)
2 heaped tablespoons of finely grated Parmesan
a large pinch of Black Pepper
6 Anchovy fillets, preserved in oil or salt
Special Equipment: a 19 to 25cm width quiche/tart case
Start by making your pastry. I use a food processor for speed but you can make it by hand too. If you’re using a processor place all the ingredients in the bowl, except for the egg yolk, and whiz until the mixture resembles fine breadcrumbs. Add the egg yolk and whiz again. When it starts to come together in a ball it’s ready, if it doesn’t add a few drops of cold water until it does. Remove from the processor and shape together. Wrap in cling film and place in the fridge for at least 30 minutes before using.
If you’re making the pastry by hand place all the ingredients, bar the egg yolk, in a mixing bowl. Rub the fat into the flour with your fingers until the mixture resembles fine breadcrumbs. Add the egg yolk and mix into the flour and fat with your hands, trying to bring it all together. Add a few drops of cold water if the dough fails to come together. Wrap in cling film and rest in the fridge for 30 minutes.
Pre-heat the oven to 190ºC (gas mark 5, 375ºF).
Whilst the pastry’s resting make your filling. Slice the tougher ends of the broccoli into roughly inch long strips, leaving a generous couple of inches for the delicate purple florets. Steam over boiling water for 3 to 5 minutes until almost tender. Set aside.
Lightly beat the eggs then beat in the creme fraiche, Parmesan and black pepper. Set aside.
Lightly grease your chosen flan case with butter.
The pastry should now be rested. Roll out on a floured surface into a round that will fit your case. Transfer to the case. Cut off any excess pastry; there should be just enough pastry to overlap the sides by a few mms (the pastry will shrink a little when cooked). Prick the base all over with a fork. Place a piece of greaseproof paper over and fill with baking beans to weight down the pastry. Bake for 20 minutes in the hot oven, remove the beans and bake for a further 5 minutes.
Now you’re ready for tart assembly. Place as much PSB in the tart case as it will hold. Pour over the eggy mix. Finally decoratively lay the anchovy fillets over the top. Slide in the oven and bake for about 35 minutes until firm to touch and a little golden on top.
Perfect with a leafy green salad. And new potatoes if you find them yet.
You might also like:
Leek & Goats Cheese Tart
Butternut, Feta & Red Onion Tart with Thyme
Chez Foti 
April 7th, 2013 at 2:10 pm
Your purple sprouting broccoli looks amazing! The last time I tried to grow broccoli (the green kind) it shot into flower and was totally wasted. I’ll have to tend it more carefully next time. Your tart looks delicious too. 😀
April 8th, 2013 at 11:10 am
Ah thanks so much!. Funnily enough I’ve had more problems with calabrese broccoli and zero problems with the purple sprouting….other than it being a bit slow! So maybe you should try it?
April 7th, 2013 at 5:59 pm
You had me at anchovy…. But seriously, why can’t we buy PSN here? It’s so frustrating! And we have not had much success growing it so well done you. Looks delicious. x
April 8th, 2013 at 11:14 am
No idea why they’re not into it here, seriously missing out. I bought my seeds in the UK and despite being slow it was a pretty much self-sufficient and problem-free veggie to grow….for me anyway!.
April 7th, 2013 at 6:00 pm
Erm…clearly I mean PSB…. no idea what PSN is…
April 7th, 2013 at 8:17 pm
How beautiful, I love the tart and that PSB is vase worthy. How lucky you are to have that beautiful and delicious vegetable growing in your garden.
April 8th, 2013 at 11:16 am
Do you have purple sprouting broccoli in the States? I have a feeling it might be a very British vegetable?
April 8th, 2013 at 2:08 pm
I have never seen it, it might be a British veggie. It’s so beautiful, does it taste different than it’s green relative?
April 8th, 2013 at 3:56 pm
I think it’s a little sweeter and more robust in flavour than ordinary calabrese. And can take on stronger, saltier and spicier pairings really well which are right up my street!.
April 8th, 2013 at 4:07 pm
I am going to whole foods tomorrow, if anyone would have it they would. If they have it going to try it out, sounds wonderful!
April 7th, 2013 at 9:52 pm
Another lovely recipe I’m definitely going to try! I love anchovies with PSB, make pasta lots with this combo plus garlic and pine-nuts but never tried it in a tart.
April 8th, 2013 at 11:18 am
We’ve been eating it with plenty of anchovies, garlic and chilli on way too regular a basis these last couple of weeks! A divine combination. In fact that was going to be my next blog…. Must try adding pine nuts too.
April 8th, 2013 at 6:29 am
Beautiful tart! The anchovy really makes a statement. Great post Louisa.
April 8th, 2013 at 11:18 am
Thanks so much Anne, it’s one of my favourite tarts!
April 8th, 2013 at 8:37 am
I’m always on the look out for new tart/quiche recipes and this one looks really tasty, particularly as I have developed a belated taste for anchovies.
April 8th, 2013 at 11:20 am
Me too on the anchovy front, I’m suddenly addicted!. Bet you can’t get PSB in SA? I’m sure ordinary broccoli would be just fine if not.
April 8th, 2013 at 3:37 pm
No, can’t get PSB but lots of Tenderstem so I assume I could use that instead?
April 8th, 2013 at 3:58 pm
Oh I’m sure Tenderstem would work equally as well, do try and report back!
April 8th, 2013 at 11:24 am
Looks delicious! I love purple sprouting broccoli 🙂
April 8th, 2013 at 12:35 pm
Thanks Elizabeth. It’s definitely one of my favourite veggies!
April 8th, 2013 at 12:48 pm
Love the name – PSB tart! What a lovely crop, too! We’re planting our first seeds this month! Hope to harvest some veggies for Simple and in Season too! Thanks for joining in!
April 8th, 2013 at 3:51 pm
Thanks Ren, good luck with the veggie growing. It’s so rewarding to tuck into your very own veggies, fingers crossed for weather that behaves itself this summer!
April 8th, 2013 at 3:33 pm
Oh, that looks absolutely delicious! I remember when I first cooked with PSB, I boiled it & lost all the purple! I was devastated! Can’t wait for it to start cropping up in the supermarkets again, though! 🙂 I followed you here from Brit Mums! Love the look of your blog; I’m going to keep noseying around 🙂
April 8th, 2013 at 3:58 pm
I know, it’s such a shame it turns green when cooked….always a bit of a disappointment!. Thanks so much for commenting, off to check out your blog now too….
April 9th, 2013 at 4:43 pm
A FABULOUS tart and I LOVE the name too! Also, wonderful photos! Karen
April 18th, 2013 at 11:38 am
Thanks Karen!
April 11th, 2013 at 6:21 pm
Just delicious. I am amazed the french haven’t caught on to this marvellous green vegetable but that leaves more for us I guess. I think if you offered this to a few locals they would rush out to plant some!
Thanks for entering One Ingredient this month 🙂
April 18th, 2013 at 11:43 am
I actually tried to give some to an elderly french neighbour but she seemed a little perturbed by the purple colour. I’m sure if they tried it they’d love it as much as us Brits.
April 15th, 2013 at 12:37 am
now that does look nice, I love purple sprouting broccoli…although I can’t say that anchovies are one of my favourite foods!
April 18th, 2013 at 11:46 am
Now the anchovies add a wonderful savoury salty depth which pairs magically with the sweetness of the PSB. You could always try with a few less….?
April 28th, 2013 at 6:07 pm
I love purple sprouting broccoli but they are quite expensive to buy.You can’t beat homemade pastry. This tart looks amazing – thanks for entering AlphaBakes.
April 30th, 2013 at 11:17 am
Why thank you! I’m sure I wouldn’t be quite so willing to throw such an expensive veggie into a tart if I had to buy it, but PSB is literally coming out of my ears at the minute!
April 29th, 2013 at 9:48 am
[…] a plentiful supply of cultivated veggies from the garden. Much as I loved cooking the Anchovy, Parmesan and PSB tart from Louisa at Chez Foti and am still not bored of PSB pasta, we can’t really eat PSB for EVERY […]
May 8th, 2013 at 1:41 pm
[…] Anchovy, Parmesan and Purple Sprouting Broccoli Tart created by Chez Foti […]
May 10th, 2013 at 9:55 pm
this looks so delicious. At least the few minutes of sunshine you got allowed such wonderful pictures. Thanks so much for entering to One Ingredient!