Broccoli card with gorgonzola

Name: Broccoli card with gorgonzola
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Ingredients: 175 g Flour; 7-10 Tbsp Salt; 100 g Butter; 4 Eggs (Gr. M); 500 g Broccoli; 100 g mild gorgonzola; 200 g Whipped cream; 200 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

The delicious vegetable tart goes well with a glass of wine and also delights guests in the evening.

COOK TIME
60 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

175 g Flour
7-10 Tbsp Salt
100 g Butter
4 Eggs (Gr. M)
500 g Broccoli
100 g mild gorgonzola
200 g Whipped cream
200 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
For the dough flour, 1⁄2 Quickly knead teaspoon salt, butter and 1 egg with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes.
2
In the meantime, clean and wash the broccoli and cut it into florets. Cook in boiling salted water for about 3 minutes. Drain, rinse and drain well. Cut cheese into cubes.
3
For the glaze, whisk 3 eggs, cream and milk. Season with salt, pepper and nutmeg.
4
Roll out the dough to a round shape on some flour (approx. 28 cm Ø) and place it in a greased tart tin with a lifting base (approx. 24 cm Ø). Press down the rim. Spread the broccoli and cheese on the tart and pour the egg milk over it. Bake on the lower shelf in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 30 minutes. Tomato salad tastes good with it.