Broccoli Tart
Ingredients
- 1 pcShortcrust pastry (ready to use)
- 500 gBroccoli (in small florets)
- 3 pcEgg (whole)
- 200 mlCream (liquid)
- 100 gEmmental cheese (grated)
- 1 pinchNutmeg (ground)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
In a mixing bowl, whisk the eggs with the cream. Add nutmeg, salt, and pepper. The mixture should be smooth and consistent.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- Drain the broccoli perfectly after blanching to avoid soaking the pastry.
- The tip of a knife should come out clean from the filling.
How long does this dish keep?
Keep for 3 days in the refrigerator. Reheat in the oven at 150°C to maintain the pastry's crispness.
