Broccoli & Blue Cheese Tart
You can make these tarts with feta or brie rather than the blue cheese and try almonds instead of the pine nuts.
Serves
Ingredients
- 2 sheets savoury short-crust pastry
- 1 small head broccoli, cut into florets
- 3 eggs
- 1 cup cream
- 100g blue cheese, crumbled
- 2 tablespoons pine nuts
- salt
- freshly ground black pepper
Method:
Preheat the oven to 180ºC. Line 6 small flan tins, about 10cm in diameter, with the pastry, trimming the edges neatly. Chill for at least 10 minutes.
Steam the broccoli florets for 4-5 minutes until they are tender. Drain and cool.
Whisk together the eggs, cream and seasoning.
Arrange the broccoli in the tartlet shells and pour over the egg mixture, top with the crumbled blue cheese and a sprinkling of pine nuts.
Bake for 15-20 minutes until set and golden. Serve the tartlets warm with salad greens.
Makes 6.
This recipe was sent in by
The Foodtown Magazine Issue 57 February/March 201
of Gourmet Food Publishing.
Delivery Info
check if we deliver to you, and begin shopping
begin typing your suburb / town then click to select:
or review our pickup option
trolley
$0.00 (0 items)
