• 1 Roll Puff Pastry
  • 250g Ricotta Cheese
  • 150g Cream Cheese
  • 100g Kerrygold Dubliner
  • 250g Broccoli
  • 1/2 bunch of Herbs (Parsley, Chives, Basil)
  • 1 Egg Yolk
  • Salt & Pepper
  • For Serving

  • 1 tbsp Honey
  • 2-3 tbsp Walnuts
  • Fresh Herbs
  • Pepper


Preheat the oven to 200°C top/bottom heat and put a baking sheet lined with baking paper aside.

Bring plenty of water to the boil in a saucepan. Meanwhile, separate the broccoli florets and cut in half lengthways. Add plenty of salt to the water and pre-cook the broccoli florets for 2 minutes. Drain and rinse with cold water.

Wash the herbs, shake dry and finely chop. Put the ricotta with the cream cheese, Dubliner cheese and herbs in a bowl and stir. Season to taste with salt and pepper.

Roll out the puff pastry and spread the cheese cream on top. Leave a margin of 2-3cm all around the pastry. Gently press the broccoli florets into the cheese cream.

Brush the edge of the tart with egg yolk.

Now bake the broccoli puff pastry tart on the middle shelf for 22-27 minutes. The edge should be golden yellow.

Garnish the finished tart with a little honey, chopped walnuts and fresh herbs to serve.

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