Broccoli and Roquefort tart
Ingredients
For
6
personnes
- 250g of flour
- 4 eggs
- 6 cl and 1 tablespoon of mild-flavoured olive oil
- 6 cl of water
- 1 pinch of salt
- 500g of broccoli
- 150g of Roquefort
- 20 cl of crème fraîche
- 1 teaspoon of nutmeg
- Salt, pepper
Tip
You could also spread a layer of mustard over the base of the tart to add a bit of a kick to this recipe!
Instructions
- Prepare the dough: put the flour in a mixing bowl and make a well in the centre. In a separate bowl, beat an egg with a pinch of salt. Pour the beaten egg into the well, followed by 6 cl of mild-flavoured olive oil and the water. Mix well as you go along. Shape into a ball. Wrap in cling film and leave to rest for about 1 hour in the fridge. Take it out 5 minutes before rolling it out.
- Prepare the tart: separate the broccoli florets and cook them for 5 minutes in boiling salted water. Rinse them under cold water and drain them.
- Whisk three eggs with the cream, then add 1 tablespoon of mild-flavoured olive oil. Season with salt, pepper and nutmeg.
- Preheat the oven to 200 °C.
- Roll out the pastry and place it in a tart tin. Prick the base with a fork.
- Arrange the broccoli on top. Sprinkle with Roquefort. Pour over the cream, egg and olive oil mixture. Bake for about 30 minutes, until the tart is golden brown.
Tip
You could also spread a layer of mustard over the base of the tart to add a bit of a kick to this recipe!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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