Broccolini Tart "Eternal Youth"

Name: Broccolini Tart "Eternal Youth"
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 125 g + something Spelt flour (Type 630); 1 TEASPOON Baking Powder; 7-10 Tbsp salt, pepper, nutmeg; 3 Eggs (Gr. M); 125 g granular cream cheese (5 % fat); 125 g granular cream cheese (5 % fat); 3 TABLESPOONS Olive oil; 300 g Broccolini (Alternative Broccoli); 3 Shallots; 1 tablespoon + something Butter; 50 g Parmesan (piece); 1-2 TABLESPOONS Pumpkin seeds; 7-10 Tbsp Cling film

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

A balanced and regenerating nutrient complex in the form of a crispy tart: what would the French call it? Éclatant? Refined? Magnifique?

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

125 g + something Spelt flour (Type 630)
1 TEASPOON Baking Powder
7-10 Tbsp salt, pepper, nutmeg
3 Eggs (Gr. M)
125 g granular cream cheese (5 % fat)
125 g granular cream cheese (5 % fat)
3 TABLESPOONS Olive oil
300 g Broccolini (Alternative Broccoli)
3 Shallots
1 tablespoon + something Butter
50 g Parmesan (piece)
1-2 TABLESPOONS Pumpkin seeds
7-10 Tbsp Cling film

Directions

1
For the dough mix 125 g flour, baking powder, 1⁄2 TL salt, some pepper and 1 pinch of nutmeg in a mixing bowl. Puree 1 egg, 125 g cream cheese and oil with a hand mixer. Add to the flour mixture and knead to a smooth dough. Wrap in foil and chill for about 30 minutes.
2
In the meantime clean and wash the broccolini. Peel the shallots and cut them into thin slices. Heat 1 tablespoon butter in a pan. Sauté shallots and broccolini in it. Add about 5 tablespoons of water and cook for about 5 minutes until the liquid has evaporated.
3
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Grease a rectangular tart mould (11 x 35 cm; alternatively round, 22 cm Ø) with lift-off base and dust with flour. Knead the dough briefly and roll out on a little flour, slightly larger than the tin. Place the dough in the mould, pressing the edges. Prick the base several times with a fork. Pre-bake in a hot oven for about 12 minutes.
4
For the icing grate the parmesan finely. Puree with 2 eggs and 125 g cream cheese. Season with salt and pepper. Spread the broccolini and shallots on the pre-baked tart base. Carefully pour the egg mixture over the tart. Sprinkle with pumpkin seeds. Bake at the same temperature for about 30 minutes. Let it cool down for a short time, remove carefully from the tin and cut into pieces.