Broccoli and Gouda tartlet with olive oil
Ingredients
- 130 g of flour
- 2.5 cl of traditional-style olive oil
- 1 egg
- 1 good pinch of salt
- 100 g of bacon lardons
- 1 small bay leaf
- 1 red onion
- 20 cl of single cream
- 1 egg
- 1 tablespoon of mascarpone
- 400 g of steamed broccoli
- 60 g of Gouda
- A drizzle of mild-flavoured olive oil, served at the table
Tip
Instructions
- Mix together the flour, olive oil, egg and salt. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. The mixture should form a ball; if necessary, add a little cold water. Cover with cling film and chill (for at least an hour).
Peel and finely chop the onion. Place it in a small saucepan with the bacon lardons and the bay leaf. Fry gently until the onions are tender. Pour in the cream and the mascarpone, mix well, then turn off the heat as soon as it starts to boil and leave to cool completely.
Drain the onions and bacon, squeezing them well to recover all the cream (that’s why I didn’t throw my bacon away: it ended up in a pasta dish :) ).
- Whisk this cream with the egg, then season with salt and pepper (after tasting it – be careful, as the bacon bits may already be salty!).
Next, roll out the pastry and line the tartlet tins or rings. Prick the base with a fork.
Preheat the oven to T6 (180°C).
Arrange the broccoli in the tartlet cases and sprinkle with diced Gouda. Pour the mixture over the top and bake for 25 minutes, keeping an eye on them.
- Serve warm, drizzled with a little olive oil with a subtle flavour.
Tip
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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