Tenderstem® broccoli, Stilton and Prosciutto Tart

Tenderstem® broccoli, Stilton and Prosciutto Tart

This flavoursome tart is the perfect pairing for a balmy afternoon and some alfresco eating, it’s bound to become a picnic favourite.

Recipe development and photography by David Griffen - https://www.davidgriffen.co.uk/

Preparation time

10 minutes

Cooking time

45 minutes




  1. Blind bake a shortcrust pastry case in a 25cm tin at 180ºC for 15 mins or until just golden brown.

  2. Once removed from the oven, line the base of cooled pastry case with Tenderstem® broccoli, like the spokes of a bicycle, until covered.

  3. Beat 5 eggs and add 3 crushed garlic cloves and pour over the Tenderstem® broccoli.

  4. Tear up the prosciutto and blue cheese and add to the tart.

  5. Finish with a sprinkle with pine nuts and some cracked black pepper.

  6. Bake in a 160ºC oven for 30min or until set.

More ways to cook Tenderstem®