tarte au brocoli

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
3 5
COOK TIME
1 mins
TOTAL TIME
1 mins

Ingredients

Servings: 1
  • 7-10 Tbsp Pour 4/6 pers
  • 7-10 Tbsp Für den Teig:
  • 3 Petits Suisses
  • 180 g of flour (+ for the mould)
  • 90 g de beurre (mou)
  • 1 salt pinch
  • 2 tetes de brocoli
  • 120 g fresh goat's cheese (bush or Petit Billy type) 2 whole eggs + 2 yolks
  • 25 cl of heavy cream
  • 80 g grated cheese (Comté or Beaufort)
  • 7-10 Tbsp huile
  • 7-10 Tbsp sel et poivre

Directions

  1. 1

    1 In a bowl, combine the Petits Suisses, the butter, the flour and the salt. Mix until you obtain a homogeneous dough. Wrap it in cling film and set aside 30 minutes in a cool place.

  2. 2

    2 Preheat the oven to 180 °C (th 6). Spread the dough and fill a buttered and floured pie dish. Place it in a cool place. Separate the bouquets of broccoli, plunge them 2 minutes in a pot of boiling water well salted. Drain them

  3. 3

    3 In a bowl, beat the whole eggs and yolks with the cream. Add half of the grated cheese, salt and pepper to taste.

  4. 4

    4 Crumble the fresh goat's cheese over the tart base, add the broccoli florets. Pour the cream on top, sprinkle with the remaining grated cheese. Bake for about 35 minutes. Serve warm or cold.