Butter a 20 cm in diameter pie dish. Roll out the puff pastry and line the pie dish. Prick the dough with a fork and place the dish in the freezer for 10 minutes.
Cut the broccoli florets neither too big nor too small. Cook them for 3 minutes in boiling water. Drain and cool under cold water.
Preheat the oven to 180°C (th.6).
Heat the milk and cream in a saucepan. Add half of the diced Saint Agur Blue Cheese. Stir over low heat until it fully melts. Off the heat, season with pepper and add the eggs and the yolk while stirring vigorously, then add the sesame seeds.
Spread the broccoli over puff pastry and cover it with the egg mixture. Dice the rest of the Saint Agur Blue Cheese and sprinkle over the pie. Bake for 35-40 min at 180 ° C.
Full of green goodness but with a healthy helping of indulgent Saint Agur this broccoli and blue cheese tart goes down a treat any day of the week.
Method
INGREDIENTS
150g Saint Agur
1 puff pastry
350g broccolis
25cl milk
10cl single cream
2 eggs
1 yolk
1 tsp black sesame seeds
10g butter, unsalted
pepper
PRODUCT View Method
Recipe Method
Butter a 20 cm in diameter pie dish. Roll out the puff pastry and line the pie dish. Prick the dough with a fork and place the dish in the freezer for 10 minutes.
Cut the broccoli florets neither too big nor too small. Cook them for 3 minutes in boiling water. Drain and cool under cold water.
Preheat the oven to 180°C (th.6).
Heat the milk and cream in a saucepan. Add half of the diced Saint Agur Blue Cheese. Stir over low heat until it fully melts. Off the heat, season with pepper and add the eggs and the yolk while stirring vigorously, then add the sesame seeds.
Spread the broccoli over puff pastry and cover it with the egg mixture. Dice the rest of the Saint Agur Blue Cheese and sprinkle over the pie. Bake for 35-40 min at 180 ° C.
