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Broccoli & Blue Cheese Tart

Broccoli & Blue Cheese Tart

serving size icon
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.

MEAL INGREDIENTS

Qty Price
Fresh Produce Tomatoes Heirloom
arrow icon exclamation icon Out of stock Out of stock
Farmer Brown Eggs Dozen Brown Size 6 $4.50 ea
$4.50 ea
Edmonds Savoury Short Pastry Reduced Fat 750g $5.99 ea
$5.99 ea
Mainland Special Reserve Blue Cheese Creamy Blue Wedge $5.00 ea
$5.00 ea
Bulk Foods Pine Nuts $95.00 kg
$95.00 kg
Meadow Fresh Cream $4.15 ea
$4.15 ea

PANTRY

Qty Price
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Countdown Pepper Grinder Medly $3.50 ea
$3.50 ea