Conversations & Creations · From my kitchen
I love broccoli in all forms. Slightly sautéed with garlic is a favourite, but this tart is another lovely way to enjoy it. The pastry is firmer and easier to roll than my usual tart dough.
Ingredients
- 500 g flour
- 250 g margarine (the original recipe used lard)
- 2 egg yolks
- 2 pinches salt
- 1 teaspoon dried rosemary
- Broccoli, fresh or frozen (amount not specified in the original)
- 3 tablespoons butter
- 2 tablespoons flour
- Salt, to taste
- ½ teaspoon black pepper
- ¼ teaspoon white pepper
- 1 teaspoon curry powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 2 cloves garlic, finely chopped
- 200 ml cream
- A little cold water, if needed for the pastry
Method
- Mix the flour, salt and rosemary. Rub in the margarine gently until crumbly.
- Add the egg yolks and bring the mixture together into a pliable, non-sticky dough. Add a little cold water only if needed. Avoid kneading it like bread dough.
- Wrap and refrigerate for at least 1 hour.
- If using frozen broccoli, defrost and drain it. If using fresh broccoli, blanch it in boiling water for about 10 minutes, then drain.
- Melt the butter and stir in the flour to make a roux. Add the garlic, spices, salt and cream, stirring until smooth and creamy. Taste and adjust the seasoning.
- Roll the pastry on a floured surface, slightly larger than the tart dish. Grease the dish and line it with pastry. Prick the base with a fork.
- Arrange the broccoli in the pastry shell and pour the sauce over it.
- Bake in a preheated oven at 180 °C until the filling is set. The original notes do not specify a baking time.
