- Recipes
Broccoli, Tomato and Blue Cheese Tart
Broccoli, Tomato and Blue Cheese Tart
By Morrisons
Published on 01 December 2020
Colourful 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
1 hr 30 minsTotal time
6Servings
25 minsPrep time
1 hr 5 minsCooking time
Ingredients
- 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
Step 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.