July 17, 2015

Pastry is often something that you may shy away from but this broccoli and ricotta tart uses a quick easy old Italian recipe for its pastry using only stone ground flour, Bertolli Extra light Tasting Olive Oil and water. The tart itself is a great idea for lunch, a simple family dinner and makes a fantastic addition to your next picnic or work lunch box. If broccoli is not one of your favourite vegetables feel free to substitute roast pumpkin, roast capsicum, or sautéed mushrooms.


Serves 6-8

200g stone ground plain flour or half and half whole meal and plain flour

1/4 cup Bertolli Extra Light Tasting Olive Oil

Good pinch of salt

300g broccoli

2 tbsp Bertolli Extra Light Olive Oil extra

2 clove garlic, minced

300g fresh firm ricotta

80g grated parmesan cheese

2 eggs

Salt and pepper


1. Preheat the oven 190c

2. Sift the flour and make a well in the centre, combine the oil with 125ml of warm water and the salt and start to combine this with the flour until the mix starts to come together.

3. Knead the dough for about 5-6 minutes until smooth. Press the dough into a disk and then wrap with plastic leaving the dough to sit in the fridge for 1/2 an hour to rest.

4. Trim the stalks off the broccoli and cut into floret’s, bring a pot of salted water to the boil or steam the broccoli until aldente and drain.

5. Heat a frypan over moderate temperature and add in the 2 tbsp of olive oil, add in the garlic and fry for 5-6 seconds, add in the broccoli and sauté with the garlic for 3 minutes.

6. Remove from the heat and allow to cool. Place the ricotta, parmesan and eggs in a bowl and combine together, stir in the broccoli and season with salt and pepper.

7. Roll out the pastry onto a floured bench top to 2-3 mm thickness and in two circles, one about 3-4 cm larger than the other.

8. Place the larger sheet of pastry onto a greased 24cm frypan or baking dish that can go on the stove and can fit into the oven and spoon the broccoli and ricotta mixture into the pastry lightly pressing the mixture down to about 1 1/2 cm thickness.

9. Top the tart with the smaller circle of pastry then fold over the edges, brushing the top with more olive oil. Heat the pan over a moderate to low temperature and cook for 5 minutes, then place into the oven and cook for a further 20 minutes until golden. Serve hot or allow to cool slightly and serve at room temperature or cold.