Broccoli Tart

A melting filling where broccoli florets stay firm under a set cream. The shortcrust pastry provides the necessary crunch to balance the softness of the filling.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 569
• Protein: 20 g
• Carbs: 36 g
• Fat: 38 g

Ingredients

• 1 piece Shortcrust pastry ( ready to use )
• 500 g Broccoli ( in small florets )
• 3 piece Egg ( whole )
• 200 ml Cream ( liquid )
• 100 g Emmental cheese ( grated )
• 1 pinch Nutmeg ( ground )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Broccoli preparation

   Cut the broccoli into small florets. Blanch them for 4 minutes in salted boiling water so they are tender but still firm. Refresh immediately in cold water to set the deep green color.

2. Cream mixture

   In a mixing bowl, whisk the eggs with the cream. Add nutmeg, salt, and pepper. The mixture should be smooth and consistent.

3. Assembly

   Roll out the pastry in the tin. Spread the well-drained broccoli florets on the bottom. Sprinkle with grated emmental then pour the mixture up to the edges.

4. Baking

   Bake at 180°C. The tart is ready when the filling is set but still slightly jiggly in the center, and the crust is golden brown.

Chef's tips

• Drain the broccoli perfectly after blanching to avoid soaking the pastry.
• The tip of a knife should come out clean from the filling.

Storage

Keep for 3 days in the refrigerator. Reheat in the oven at 150°C to maintain the pastry's crispness.