Broccoli, Tomato and Blue Cheese Tart
By MorrisonsColourful purple sprouting broccoli and blue cheese give this vegetarian tart a distinct but delicate flavour. Baking this tart on a hot tray ensures a good, crisp base.Time and servings
Ingredients
9 total- 375 g of shortcrust pastry
- 10 cherry tomatoes, halved
- 50 g of dolcelatte
- 400 ml of half-fat crème fraîche
- 1 onion
- 300 g of purple sprouting broccoli, trimmed and sliced
- 4 eggs
- 1 tbsp of olive oil
- 1 garlic clove
Method
9 stepsStep 1
Heat the oven to 220°C/200°C fan/Gas 7. Roll out the pastry and use to line a 23 cm loose-bottom tart tin.
Step 2
Freeze for 10 minutes then line the pastry with baking paper and cover with baking beans.
Step 3
Bake for 15 minutes, take out of the oven, remove the paper and beans and lower the oven to 200°C/180°C fan/Gas 6.
Step 4
Boil the broccoli in salted water for 3 minutes. Drain, rinse in cold water and drain again.
Step 5
Fry the onion and garlic in the oil for 5 minutes.
Step 6
Whisk together the eggs, yolks and crème fraîche, season, then stir in the onion and garlic.
Step 7
Arrange the broccoli in the tart and pour over the egg mixture. Dot with Dolcelatte and arrange the tomatoes on top and season.
Step 8
Place the tart, in the tin, on a hot baking tray and bake for 30 minutes until the pastry is golden.
Step 9
Serve with a handful of fresh rocket.