Recipe: Tenderstem Broccoli and Blue Cheese Tart

Tenderstem Broccoli & Blue Cheese Tart

This should need no explanation… fresh tenderstem broccoli, creamy filling, Saint Agur cheese, with a crispy, lemony, pine nut and veggie-parmesan crust.  

Tenderstem Broccoli and Blue Cheese Tart
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: Serves 4-6
Ingredients
  • 240g Tenderstem Broccoli
  • 1 packet ready-rolled all-butter shortcrust pastry
  • 75g blue cheese (stilton or St Agur would work well), cut roughly into 1cm cubes
  • 3 eggs
  • 160ml double cream
  • 50g pine nuts, roughly chopped
  • Zest of 1 lemon
  • 50g parmesan-style cheese, grated
Instructions
  1. Preheat the oven to 180ºC.  Line your tart tin with the shortcrust pastry (mine was 14″ x 4.5″, but a 20-24cm round tin would do fine). Prick the bottom with a fork, and bake blind for 20 minutes.  Remove from the oven, brush the base all over with the white of one of your eggs (saving the yolk for later), and return to the oven for 5 more minutes.
  2. Meanwhile, boil the broccoli for 5 minutes until tender but not too soft.  Drain well and leave aside to cool.
  3. In a jug, beat the 2 whole eggs plus one egg yolk together, then beat in the cream and half the parmesan-style cheese.  Season generously with salt and pepper.
  4. When your pastry case is out of the oven, lay the broccoli in it, and sprinkle over the cubes of blue cheese.  Carefully pour over the eggs and cream mixture, being careful not to let any leak over the sides of the pastry.
  5. Bake for 20 minutes, then scatter over the pine nuts, remaining parmesan-style cheese and lemon zest, and bake for a further 10 minutes until firm.

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4 comments

  1. Wonderful. I love tenderstem broccoli and it must go very well with a good blue cheese. Gorgeous.

  2. Sally Rose Pethybridge

    Really would like to make this but, allergic to cows’ milk. Could I substitute full fat Greek sheep yoghurt do you think? I tend to use it in sauces but not tried baking with it. Thanks.

    1. Hi Sally, I’m not an expert on the chemistry but I’m pretty sure that would be fine – its the egg that’s crucial to binding it together, so I think any sort of dairy, even soya, would work fine here. Do let me know how it goes, I’m intruiged! Kate

  3. Thanks. I will do. Just got to investigate the pastry in freezer. Love your stuff.

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