1 medium head broccoli (350g), cut into medium florets
2 tablespoons extra virgin olive oil
150 soft goat's cheese
2 teaspoons finely grated lemon rind
¼ cup fresh oregano leaves
fresh flat-leaf parsley sprigs and lemon wedges, to serve
2 cups (320g) wholemeal plain flour
140 grams cold butter, cubed
2 teaspoons sea salt flakes
400 grams chicken tenderloins, cut into 2cm (¾in) pieces OR
200 grams wood-roasted salmon, skin removed, flaked OR
400 grams can chickpeas, drained, rinsed
Heat oven to 200°C/400°F. Line a large oven tray with baking paper.
To make pastry, pulse flour and butter in a food processor until mixture reaches a fine-crumb consistency. Add egg and salt; pulse until dough comes together. Add 1 tablespoon of cold water if needed.
Press dough together with floured hands on a clean work surface. Dust surface lightly with extra flour; roll until 4mm (⅛in) thick; it should be large enough to line a 23cm (9¼in) round, 3cm (1¼in) deep fluted loose-based tart tin. Press pastry into tin; trim edges to fit. Freeze for 10 minutes.
Meanwhile, combine broccoli and oil; place on lined tray. Season. If your choice of protein is chicken, add to tray with broccoli.
Line chilled pastry shell with foil, leaving 3cm (1¼in) hanging over the side. Fill with baking beans. Bake broccoli (and chicken, if using) and pastry shell on separate oven shelves for 20 minutes or until broccoli starts to brown. Remove broccoli (and chicken) from oven; leave to cool.
Remove foil and beans from tart shell; return to oven and bake for a further 10 minutes or until pastry is golden and dry. Remove from oven; leave to cool completely. Reduce oven temperature to 180°C/350°F.
Place eggs, three-quarters of the goat's cheese, the lemon rind and 2 tablespoons of the oregano in a large jug; whisk well until combined and smooth. Season with salt and pepper.
Place broccoli and chosen protein into base of tart shell. Pour over egg mixture, then top with remaining goat's cheese and oregano leaves. Bake for 30 minutes or until filling is puffed and just set. Leave to cool for 15 minutes.
Top tart with parsley. Serve warm or at room temperature with lemon wedges.