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The Brixton Broccoli Tarte

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  • Chef: Alison and Malika
  • Serves: 4
  • Cost: 50p per person
  • Cuisine: France

Our kitchen team were recently invited to collaborate with Local Greens (one of our donators of surplus organic veg) to write a recipe to celebrate their 10th year. We were so thrilled that the recipe was also featured in the Jellied Eel Magazine (London’s magazine for good food)

The recipe was written by our chefs Malika and Alison, and was inspired by the sunny day on which they were working together in our ‘Healthy Living Kitchen’ when we had lots of broccoli, greens and potatoes that had been donated by Local Greens. 

This is an English summer day dish with a French twist, as both chefs have a background of cooking in France. Malika and Alison wanted to show off the simplicity of the ingredients. They felt this dish would be easy to execute on a budget and one to impress your friends with.



3 medium potatoes 

1 medium broccoli head, cut in florets (or approximately 500g of tenderstem broccoli)

3 garlic gloves, crushed

1 onion, diced

3 tablespoons of olive oil 

1 teaspoon of of cornflour 

100 millilitres of dairy or plant based milk

50 grams of cheddar cheese (or vegan for dairy free option)  

A few sprigs of fresh thyme or 1 teaspoon of dried thyme 

1 bay leaf

Salt and pepper to taste



  1. Pre-heat the oven to 180c. 
  2. Spread 1 tbsp of olive oil over a 20cm tart or quiche tin. 
  3. Slice the potatoes as thinly as possible – approximately 1 cm thick. 
  4. Cover the tart base with the potato slices and bake for 10 minutes until slightly golden.
  5. Bring 1 litre of water to the boil. Once boiling, add the broccoli, 1 bay leaf and a pinch of salt. Cook for 3 minutes and then drain. 
  6. In a pan heat the rest of the olive oil over a medium heat. Add the onion, 2nd bay leaf and thyme and cook for approximately 10 minutes until slightly golden.
  7. Stir through the crushed garlic and broccoli pieces. Remove from the heat.
  8. Mix the cornflour with the milk and pour in the broccoli mixture. Season with salt and pepper to taste.
  9. Pour the broccoli mixture over the potato slices, sprinkle the grated cheese on top and bake in the oven for 10 minutes. 


Voilà, enjoy!!!