Broccoli and Blue Cheese Tarts

Broccoli and blue cheese tart is a great recipe for lunch or dinner. Not only is it easy to prepare, but it is also very healthy. According to findings from research, eating broccoli and other cruciferous vegetables reduces the risk of cancer by half. Broccoli is also rich in vitamin C and helps to prevent heart disease – the amount of vitamin C in broccoli is twice the amount in oranges. Other nutrients that you will get from broccoli include vitamin B1, beta carotene, vitamin B2, folic acid, zinc and calcium. Blue cheese on the other hand has a lot of benefits, including lowering the risk of cardiovascular disease, anti-inflammatory properties, enhancing memory and fighting memory problems, and so on.

Broccoli and Blue Cheese Tart Recipe

Broccoli and Blue Cheese Tart Recipe

Broccoli and Blue Cheese Tart Recipe

  • Preparation time: 15 minutes
  • Cooking time: 55 minutes
  • Servings: 4 to 6

Ingredients

  • 240g of tender stem broccoli
  • 75g if blue cheese (cut roughly into one cm cubes)
  • 1 packet ready rolled all-butter short crust pastry
  • 3 eggs
  • 50g of pine nuts (roughly chopped)
  • 160ml of double cream
  • Zest of 1 lemon
  • 50g parmesan cheese (grated)

How to Prepare

  1. First and foremost, you will need to preheat your oven to 180 degrees Celsius or 360 degrees Fahrenheit.
  2. After that, line the tart tin with the short crust pastry (a 20cm to 24cm round tin would be fine).
  3. Using a fork, prick the bottom of the tin and then bake blind for about 20 minutes. After the twenty minutes have elapsed, remove the tin from the oven and then brush the base all over using the whites of one of the eggs. Save the york of the egg for later.
  4. Once you have brushed the bottom of the tin with egg whites, return it to back to the oven and allow it to bake for 5 more minutes.
  5. Meanwhile, take the broccoli and boil it for 5 minutes or until it becomes tender but not too soft. After that, drain it well and then leave it aside to cool.
  6. Put two whole eggs and one egg yolk in a jug and beat them together. After that, add in the jug the cream and half the parmesan cheese and continue beating. Season the beaten eggs generously with salt and pepper.
  7. After taking the pasty case out of the oven, take the broccoli and lay it in in the case and then sprinkle over the cubes of blue cheese. Next, you will need to take the eggs and cream mixture and carefully pour it over the broccoli. Do it very carefully to prevent any leak over the sides of the pastry.
  8. Bake for about 20 minutes and then scatter over the remaining parmesan cheese, pine nuts and lemon zest. Bake for another ten minutes until firm.

Tenderstem broccoli goes very well with blue cheese. As long as you are not allergic to cow’s milk, this is one great dish that you should definitely try one of these fine days. But if you happen to be allergic to cow’s milk, that should not be a problem because you can substitute the blue cheese with full fat Greek sheep yoghurt. It is the egg that is very important for binding the cheese tart together. Even soya can work perfectly well in the place of blue cheese. Feta or brie can also be great substitutes for blue cheese if you are allergic to cow’s milk. Instead of pine nuts, you can try almonds.

If you have a huge family or are preparing this recipe for a party of large event, you just need to increase the quantity of the ingredients to accommodate the number of people. Since it is a very delicious dish, you want to make enough of it to avoid being stranded when people ask for more. If you do not have a large oven in your home, there is no need to worry because you can prepare broccoli and blue cheese tart in a toaster oven – for one person or a few people. I can sincerely guarantee you that you will love this dish. There are no technicalities involved in preparing and cooking it. Even if you are not a professional chef, you can be able to prepare it right the first time as long as you have the ingredients mentioned above and follow the instructions provided well.

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