Served with some Jersey or Cornish new potatoes and a lightly dressed herby salad this makes a healthy and hearty summer lunch or dinner. Also lovely, if you have any left over, to pack in a picnic.

For some reason blue cheese has become the usual partner to broccoli in cooked dishes, as cheddar is linked to cauliflower, but Capricorn goat’s cheese complements it beautifully. The bacon brings not only an additional flavour to the tart but some texture too. Save time if you wish by using the shortcrust pastry we have available from the Riverford freezer cabinet.

Ingredients - serves 4

for the pastry:
200g plain flour
100g chilled butter, diced
1/2 tsp salt
1 egg

400g trimmed calabrese broccoli
8 rashers bacon, cut into pieces, dry fried
2 x Capricorn goat’s cheese, cut into discs
25g butter
25g plain flour
250ml milk
3 egg yolks
pinch of dried chilli flakes
40g grated parmesan
salt, pepper

Method

First make the pastry by placing flour, salt and butter in a food processor and blitz briefly to incorporate then add the egg and process again until it forms a dough - stop immediately. Roll between cling film and line a greased 10” tart tin, refrigerate for 30 minutes.

Preheat the oven to 190°C
Prick the pastry base with a fork and bake for a few minutes ‘blind’ and remove when the base looks ‘dry’ (you’ll know what I mean when you see it!)

Cut the broccoli into small florets and blanch in salted water for a couple of minutes, drain. Make a creamy cheese sauce by melting butter together with flour, chilli flakes and seasoning and cook a couple of minutes until foaming, pour in the milk and whisk constantly until the sauce is thickened, smooth and has reached simmering point. Remove from the heat and beat in the parmesan and lastly the egg yolks. Check seasoning.

Spread the florets and cooked bacon in the tart shell, pour the sauce over all, and distribute the Capricorn slices on the surface. Bake for 25-35 minutes until golden and bubbling. Serve warm with herby salad.