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🍽️ Broccoli Gorgonzola Tart with Pear Relish

277 kcal · 30 min · 4 servings

Ingredients

• 210 g spelt whole wheat flour
• 250 g low-fat quark
• 3 eggs
• salt
• 6 tbsp rapeseed oil
• 1 onion
• 1 clove garlic
• 400 g broccoli stalks
• 40 g walnut kernels
• 100 g Gorgonzola (45% fat)
• 200 g sour cream (10% fat)
• 150 ml milk (3.5% fat)
• 150 g grated cheddar (45% fat)
• pepper
• 0.5 tsp curry powder
• 1 tsp butter
• 2 shallots
• 2 pears
• 1 pinch ground cardamom
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar

Instructions

1. 1. Place 200 grams of flour in a large bowl.
2. 2. Add quark, one egg, a pinch of salt, and 4 tablespoons of rapeseed oil.
3. 3. Knead the ingredients into a smooth dough using the dough hooks of a hand mixer.
4. 4. If the dough feels too firm, add a little water.
5. 5. Shape the dough into a ball.
6. 6. Wrap the dough ball in cling film.
7. 7. Place the dough in the refrigerator for 15 to 20 minutes.
8. 8. Peel the onion and the garlic.
9. 9. Finely chop the onion and garlic.
10. 10. Heat the remaining oil in a pan.
11. 11. Sauté the onion and garlic for 2 minutes over medium heat.
12. 12. Clean and wash the broccoli.
13. 13. Cut the broccoli into small pieces.
14. 14. Sauté the broccoli in the pan for 2 minutes.
15. 15. Remove the pan from the heat.
16. 16. Finely chop half of the walnuts.
17. 17. Thoroughly mix the remaining eggs with Gorgonzola, sour cream, and milk.
18. 18. Stir the cheddar into the egg mixture.
19. 19. Season the mixture with salt, pepper, and curry powder.
20. 20. Grease the tart pan with butter.
21. 21. Sprinkle some flour on a work surface.
22. 22. Roll out the dough on the floured surface.
23. 23. Adjust the size of the dough to fit the pan.
24. 24. Line the pan with the dough.
25. 25. Form an edge from the dough.
26. 26. Prick the bottom of the dough several times with a fork.
27. 27. Place the vegetable filling and the chopped walnuts into the pan.
28. 28. Pour the egg and cream mixture over the filling.
29. 29. Sprinkle the remaining walnuts on top.
30. 30. Preheat the oven to 180 degrees Celsius conventional heat.
31. 31. Bake the tart for about 30 minutes until golden brown.
32. 32. Peel the shallots.
33. 33. Finely chop the shallots.
34. 34. Heat 1 tablespoon of oil in a pan.
35. 35. Sauté the shallots for 2 minutes over medium heat.
36. 36. Peel the pears.
37. 37. Core the pears.
38. 38. Dice the pears into small pieces.
39. 39. Add the diced pears to the pan.
40. 40. Sauté the pears for 5 minutes.
41. 41. Season the relish with salt, pepper, and a pinch of cardamom.
42. 42. Add lemon juice and vinegar.
43. 43. Remove the pan from the heat.
44. 44. Let the pear relish cool down.
45. 45. Garnish the finished tart with the cooled pear relish.

Nutrition per serving

• kcal: 277
• Protein: 12 g · Fett/Fat: 17 g · Carbs: 19 g