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🍽️ Crunchy Broccoli Tart

987 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 125 g cold butter
• 1 egg
• salt
• 700 g broccoli
• 2 thin stalks leek
• 150 g mountain cheese (grated)
• 4 eggs
• 200 g crème fraîche
• pepper (from the mill)
• 0.5 tsp ground coriander
• 100 g Roquefort

Instructions

1. 1. Pour the flour onto a clean work surface.
2. 2. Mix the flour with a pinch of salt.
3. 3. Press a small well into the center of the flour mound.
4. 4. Cut the cold butter into small cubes.
5. 5. Arrange the butter cubes around the well.
6. 6. Place the egg in the center of the well.
7. 7. Add about 2 to 3 tablespoons of lukewarm water.
8. 8. Chop everything with a knife until small crumbs form.
9. 9. Quickly knead the mixture by hand into a smooth dough.
10. 10. Shape the dough into a ball.
11. 11. Wrap the dough ball in cling film.
12. 12. Let the dough rest in the refrigerator for 30 minutes.
13. 13. Take the dough out of the fridge.
14. 14. Roll out the dough.
15. 15. Line a 30-centimeter (12-inch) tart pan with the dough.
16. 16. Wash the broccoli.
17. 17. Separate small florets from the broccoli.
18. 18. Peel the broccoli stems.
19. 19. Slice the stems thinly.
20. 20. Boil the vegetables in salted water for 2 to 3 minutes.
21. 21. Cook the vegetables until tender-crisp.
22. 22. Drain the vegetables.
23. 23. Rinse the vegetables under cold water.
24. 24. This process is called shocking and stops the cooking process.
25. 25. Let the vegetables drain well.
26. 26. Clean the leeks.
27. 27. Wash the leeks thoroughly.
28. 28. Slice the leeks into fine, thin strips.
29. 29. Mix the Alpine cheese with the eggs.
30. 30. Add the Creme Fraiche to the cheese-egg mixture.
31. 31. Season the mixture with salt.
32. 32. Season the mixture with pepper.
33. 33. Season the mixture with coriander.
34. 34. Cut the Roquefort cheese into small cubes.
35. 35. Mix the broccoli with the leeks.
36. 36. Spread the vegetable mixture evenly over the dough base.
37. 37. Pour the egg-cheese cream over the vegetables.
38. 38. Place the Roquefort cubes on top of the tart.
39. 39. Preheat the oven to 180 degrees.
40. 40. Bake the tart in the preheated oven at 180 degrees.
41. 41. Use fan-assisted or conventional heat.
42. 42. Place the tart on the middle rack.
43. 43. Bake the tart for about 45 minutes.
44. 44. Bake the tart until golden brown.

Nutrition per serving

• kcal: 987
• Protein: 41 g · Fett/Fat: 66 g · Carbs: 58 g