Broccoli and Cream Cheese Tart
Elevate your next meal with this Broccoli and Cream Cheese Tart, a stunning blend of fresh flavors and creamy indulgence perfect for brunch, lunch, or a light dinner. This homemade tart begins with a buttery, flaky crust made from scratch, providing the perfect base for a luscious filling of softened cream cheese, rich heavy cream, and Parmesan. Tender sautéed broccoli florets add a pop of vibrant green and earthy freshness, while a hint of garlic powder and black pepper enhance the savory profile. Baked until golden and beautifully set, this tart is as visually impressive as it is delicious. Ideal for entertaining or serving as a centerpiece dish, this recipe is easy to prepare yet delivers gourmet results—perfect for savoring warm or at room temperature.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, diced)
- 4 tablespoons Ice water
- 1 teaspoon Salt
- 300 grams Broccoli florets
- 200 grams Cream cheese (softened)
- 100 milliliters Heavy cream
- 50 grams Grated Parmesan cheese
- 2 large Eggs
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat the oven to 190°C (375°F).
In a large bowl, combine the all-purpose flour and 1 teaspoon of salt. Add the cold, diced butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together. Do not overmix.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
Meanwhile, bring a pot of water to a boil. Blanch the broccoli florets for 2-3 minutes until tender but still bright green. Drain and set aside.
On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the edges and trimming any excess. Prick the base with a fork several times.
Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 12 minutes, then remove the weights and parchment and bake for another 5 minutes. Remove from the oven and set aside to cool slightly.
In a medium bowl, whisk together the softened cream cheese, heavy cream, eggs, grated Parmesan cheese, garlic powder, and black pepper until smooth. Adjust seasoning if needed.
Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the blanched broccoli florets and sauté for 2-3 minutes to enhance their flavor.
Spread the sautéed broccoli evenly over the partially baked tart shell. Pour the cream cheese mixture over the broccoli, spreading it evenly.
Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden.
Allow the tart to cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.0 g | 299% | |
| Saturated Fat | 140.8 g | 704% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 4136 mg | 180% | |
| Total Carbohydrate | 218.9 g | 80% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 11.6 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1016 mg | 78% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
