My Career: Founder of the AI Institute Maryrose Lyons
My Career: Founder of the AI Institute Maryrose Lyons

Sarah Finnan

Galaxy gazing: This is the future of AI
Galaxy gazing: This is the future of AI

Lizzie Gore-Grimes

Step inside textile artist Nicola Henley’s dreamy Co. Clare farmhouse
Step inside textile artist Nicola Henley’s dreamy Co. Clare farmhouse

Marie Kelly

9 of the best events happening this bank holiday weekend
9 of the best events happening this bank holiday weekend

Sarah Gill

IMAGE Active: Connect, Move & Thrive with Aoibhinn Raleigh & Vilte Jankunaite
IMAGE Active: Connect, Move & Thrive with Aoibhinn Raleigh & Vilte Jankunaite

IMAGE

This Sandymount home is full of rich colour and clever storage solutions
This Sandymount home is full of rich colour and clever storage solutions

Megan Burns

Some of Ireland’s best autumnal forest walks to try over the mid-term
Some of Ireland’s best autumnal forest walks to try over the mid-term

Sarah Finnan

Page Turners: ‘The Bookseller’s Gift’ author Felicity Hayes-McCoy
Page Turners: ‘The Bookseller’s Gift’ author Felicity Hayes-McCoy

Sarah Gill

4 AW outfit combinations to wear with loafers
4 AW outfit combinations to wear with loafers

Sarah Finnan

Television chef, cookbook author and Fused founder Fiona Uyema on her life in food
Television chef, cookbook author and Fused founder Fiona Uyema on her life in food

Sarah Gill

Image / Editorial

Nigel Slater’s cheesy, green galette – comfort food in half an hour


By Meg Walker
09th Oct 2019
Nigel Slater’s cheesy, green galette – comfort food in half an hour

A tart to eat straight from the oven, while the cheese is still soft and melting.


Filo Pastry, Cheese, Greens

Serves 4

Ingredients
250g purple sprouting broccoli
150g sprout tops
90g butter
7 sheets (270g) filo pastry
500g Taleggio
150g Parmesan

Equipment
You will need a metal baking dish or tart tin about 30cm in diameter.

Method
Bring a large, deep pan of water to the boil. Set the oven at 200°C/gas mark 6. Place a baking sheet or pizza stone in the oven. Slice each stem of purple sprouting broccoli in half lengthways. Finely shred the sprout tops. Lower the broccoli into the boiling water, leave for three or four minutes until the colour is bright, then lift out with a draining spoon and refresh in a bowl of iced water. Do the same with the shredded sprout tops.

Melt the butter in a small pan. Brush the base of the baking dish or tart tin with some of the butter, lay a sheet of pastry over the base and brush it with more butter. Repeat with the remaining sheets of pastry, letting them overhang the edges of the tin.

Tear the Taleggio into small pieces and grate the Parmesan. Drain the vegetables and dry on kitchen paper. Fill the tart case with the drained purple sprouting broccoli and sprout tops, then tuck the Taleggio amongst them and scatter over the grated Parmesan. Fold the overhanging pastry back over the edges of the tart, place on the heated stone or baking sheet and bake for about 20-25 to minutes, until the pastry is crisp.

Note
Putting a metal baking sheet or pizza stone in the oven before you start is a sound idea. As the oven warms, the sheet will heat up, providing an extra hot base on which to bake your tart. Doing this will ensure a crisper base than if you simply place the tart on the oven shelf.

 

Extracted from Greenfeast: Autumn, Winter by Nigel Slater (4th Estate, approx €25).