This recipe includes bacon but it is, of course, just as delicious as a vegetarian tart. For the tart the florets need to be well trimmed of stalk - save that and add shavings of it to salad for extra crunch and flavour. Served with some of those Jersey or Cornish new potatoes and a lightly dressed herby salad it makes a healthy and hearty 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 creamy Capricorn goat’s cheese complements it beautifully. The bacon brings not only an additional flavour to the tart but some texture too.

Ingredients

200g plain flour
100g chilled butter, diced
1/2 tsp salt
1 egg

500g trimmed calabrese broccoli
8 rashers bacon, cut into pieces, dry fried
2 Capricorn goat’s cheese, cut into discs
25g butter
25g plain flour
250ml milk
3 egg yolks
pinch of dried chilli flakes
25g 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 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 egg yolks. Check seasoning.

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