The Organic Pantry

1 quantity puff pastry
2 goats' cheese
150ml/1⁄4 pint double cream
150ml/1⁄4 pint milk
2 whole eggs
250g/9oz purple sprouting broccoli
salt, pepper and nutmeg, to taste
1. Roll out the pastry and line a 20cm/8in flan ring. Bake blind in a medium hot oven.
2. Blanch the broccoli in boiling water until tender. Refresh in cold water.
3. Reserve some small florets, then liquidize the remainder in a blender with milk, cream and eggs; season with salt, pepper and nutmeg.
4. Cut the goats' cheese into cubes and place into the pastry case, along with the reserved florets. Pour over the egg mixture, and bake the tart in a medium oven for about 25 minutes, or until the tart has set.

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