Broccolini, Brie and trout tart is a delicious and filling dish – perfect for light lunches or dinners. It is really easy to put together as you get to cheat by using a few store-bought essentials!
Recipe and styling by Illanique van Aswegen
Photographs by Adel Ferreira
Broccolini, Brie and trout tart
- 1 x 400g roll ready-made puff pastry, defrosted
- 1 egg, whisked
- 230g spring onion-flavoured cream cheese, at room temperature
- 60ml (¼ cup) fresh dill, chopped
- 45ml (3 tbsp) sour cream
- 15ml (1 tbsp) wholegrain mustard
- 2 (about 45g) spring onions, chopped
- 1 (about 50g) feta round, crumbled
- salt and freshly ground black pepper, to taste
- 40g Gruyère, grated
- 125g Brie, sliced
- olive oil, to drizzle
- 250g broccolini
- 125ml (½ cup) basil pesto
- 180g smoked trout flakes
- 70g walnuts, toasted and chopped
- handful fresh basil leaves/ microherbs
Preheat the oven to 200°C. Line a baking tray with baking paper.
Unroll the defrosted pastry and lay it flat on the tray. Using a sharp knife, score a 1,5cm border around the sheet of pastry without cutting all the way through. Brush the pastry with the whisked egg and bake in the oven, 20 minutes. Remove from oven and gently push down the centre of the tart that has risen during baking, so that you are left with an indent in the middle and a risen border on the outside.
Place the cream cheese, dill, sour cream, mustard, spring onions and feta in a food processor. Blend until smooth and season to taste. Spread the mixture into the hollow of the tart case, sprinkle over the Gruyère and top with slices of Brie.
Heat a griddle pan until smoking hot. Drizzle a bit of olive oil over the broccolini and fry until charred, 5 minutes. Turn them over halfway through the cooking time and season lightly to taste. Arrange the charred broccoli on top of the Brie slices.
Bake the tart until the cheese has melted, 10 minutes. Add dollops of pesto and scatter the trout flakes, walnuts and basil leaves or microherbs on top to serve.