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    Home » Vegetarian Recipes » Tenderstem Broccoli and Blue Cheese Tart

    Tenderstem Broccoli and Blue Cheese Tart

    Published: Jun 25, 2012 · Modified: Nov 11, 2020 by Kate Ford · This post may contain affiliate links.

    Tenderstem Broccoli & Blue Cheese Tart
    JUMP TO RECIPE PRINT RECIPE BOOKMARK SAVED!

    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 & Blue Cheese Tart

    Tenderstem Broccoli and Blue Cheese Tart

    Kate Ford | The Veg Space
    A rich and crumbly blue cheese tart with Tenderstem broccoli - perfect as a light lunch or to take on a picnic.
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    Prep Time 15 mins
    Cook Time 55 mins
    Total Time 1 hr 10 mins
    Course Main
    Cuisine British
    Servings 6 slices
    Calories 414 kcal

    Ingredients
      

    • 240 g Tenderstem Broccoli
    • 1 packet ready-rolled all-butter shortcrust pastry
    • 75 g blue cheese stilton or St Agur would work well, cut roughly into 1cm cubes
    • 3 eggs
    • 160 ml double cream
    • 50 g pine nuts roughly chopped
    • Zest of 1 lemon
    • 50 g parmesan-style cheese grated

    Instructions
     

    • 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.
    • Meanwhile, boil the broccoli for 5 minutes until tender but not too soft.  Drain well and leave aside to cool.
    • 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.
    • 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.
    • 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.

    ENVIRONMENTAL INFORMATION

    Nutrition

    Serving: 1sliceCalories: 414kcalCarbohydrates: 30gProtein: 15gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 133mgSodium: 589mgPotassium: 175mgFiber: 2gSugar: 2gVitamin A: 1380IUVitamin C: 37mgCalcium: 229mgIron: 3mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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     If you like the look of this recipe please follow me for more…. on Facebook, Twitter, or Pinterest.  Thanks!  Kate x

    « Peach & Walnut Chutney
    Bombay Potato Bites (quick vegan party nibbles) »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Sally Rose Pethybridge says

      April 23, 2015 at 4:45 pm

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

      Reply
    2. Sally Rose Pethybridge says

      April 23, 2015 at 7:22 am

      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.

      Reply
      • thevegspace says

        April 23, 2015 at 7:43 am

        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

        Reply
    3. frugalfeeding says

      June 26, 2012 at 2:53 pm

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

      Reply

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    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

    > FOLLOW

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

    • Tuscan Bean Stew
    • Roasted Pumpkin Soup with garlic and rosemary
    • Roasted Courgette Soup with peas & basil
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    > AS SEEN IN....

    > SEASONAL RECIPES

    • Vegan Victoria Sponge Cake
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