Units
Scale
Ingredients
- 1 puff pastry sheet
- 2 tbsp olive oil
- 1 onion (sliced)
- 3 cups broccoli florets (sliced in half)
- 3 garlic (grated)
- 1/4 – 1/2 tsp nutmeg powder
- salt + black pepper
- 1 vegan cheese
- 1/2 tbsp oat milk
- 1/2 tsp maple syrup
- 1/2 cup toasted hazelnuts (chopped)
Instructions
- Preheat the oven to 220°C/428°C.
- Broccoli filling: Heat oil in a pan. Add in the onions, turn up the heat to medium-high and while consistently mixing, cook for 5-10 minutes or until caramelized. Mix in the thyme leaves and garlic. Cook for a few seconds. Add the chopped broccoli florets, nutmeg powder, salt and black pepper. Mix to combine. Cover the pan with a lid and cook for 10 minutes or until the broccoli is tender. Mixing often to prevent burning. And if at any point the mixture starts sticking to the pan splash in a little water to deglaze. Allow the filling to cool completely.
- Puff pastry: Divide the puff pastry sheet into 4 equal rectangles. Fold up the edges of each rectangle to create a border. Poke the center with holes to prevent it from puffing up too much while it bakes. In a small bowl combine oat milk, maple syrup and a pinch of nutmeg. Brush over the puff pastry. Blind bake the puff pastry for 20 minutes or until puffy and golden.
- Final touches: Remove the puff pastry from the oven. And if the centers have puffed up a little just flatten them out using the back of a spoon. Top with vegan cheese, and then the broccoli filling. Pop back into the oven. Turn the temperature down to 160°C/320°F. Bake for 10-15 minutes. Keep an eye on the broccoli as it can burn easily! Sprinkle with the chopped hazelnuts. Serve warm!!
Find it online: https://cookingwithparita.com/recipe/hazelnut-broccoli-tarts/