Purple sprouting broccoli & sausage puff pastry tart

Purple sprouting broccoli & sausage puff pastry tart

Anise and purple sprouting broccoli really elevate one another – suitably demonstrated here with the fennel seeds and fresh tarragon. The combination works brilliantly with the salty pork, buttery puff pastry and super-quick white sauce.

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  • Serves4
  • CourseLunch
  • Prepare20 mins
  • Cook35 mins
  • Total time55 mins

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  • 230g pack Purple Sprouting Broccoli Spears
  • 200ml creme fraiche
  • ½ x 20g pack tarragon, leaves finely chopped
  • 30g Parmigiano Reggiano, finely grated
  • 2 pork sausages (130g), removed from their skins
  • 1 tsp fennel seeds, crushed
  • 320g all-butter puff pastry sheet
  • Sharply dressed green salad and new potatoes, to serve (optional)


  1. Preheat the oven to 200ºC, gas mark 6. Meanwhile, bring a saucepan of salted water to the boil and blanch the purple sprouting broccoli for 1 minute. Drain, cool under running water, drain again and pat dry. Stir together the crème fraîche, tarragon and cheese; season. In a separate bowl, use the back of a fork to mash the sausagemeat and crushed fennel seeds together.

  2. Line a large baking tray with baking parchment and unroll the pastry onto it. Use the blunt edge of a knife to score a 2-3cm thick border. Spread the crème fraîche mixture within the border. Arrange the broccoli on top and dot nuggets of sausagemeat in the gaps. Bake for 25-30 minutes, until the base is crisp and golden and the sausage cooked through with no pink meat. Serve with a green salad and new potatoes, if liked.


Typical values per serving when made using specific products in recipe


2,705kJ/ 652kcals



Saturated Fat












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5 out of 5 stars1 rating