Cheese and Broccoli Tart
Indulge in the savory goodness of a Cheese and Broccoli Tart, a perfect blend of creamy cheeses, tender broccoli, and a buttery homemade crust. This recipe brings together the earthy flavor of blanched broccoli and the rich combination of cheddar and Parmesan, all nestled in a golden, flaky tart shell that’s blind baked for the perfect texture. The custardy filling, made with eggs, heavy cream, and a subtle hint of nutmeg, creates a luscious base for the vibrant green florets. Ideal for brunch, a light lunch, or even as a hearty vegetarian dinner option, this tart is as visually stunning as it is delicious. Easy to make and ready in just over an hour, it serves six and pairs beautifully with a fresh green salad and a crisp white wine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter (cold, cubed)
- 3 tbsp Cold water
- 200 g Broccoli florets
- 3 Eggs
- 200 ml Heavy cream
- 150 g Cheddar cheese (shredded)
- 50 g Parmesan cheese (grated)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg (optional)
Instructions
Preheat your oven to 180°C (350°F).
To make the tart crust, combine the all-purpose flour and a pinch of salt in a bowl.
Add the cold, cubed butter to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together.
Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
While the dough is chilling, blanch the broccoli florets in boiling water for 2-3 minutes, then drain and rinse with cold water. Set aside.
On a floured surface, roll out the chilled dough to fit a 9-inch tart tin.
Press the dough into the tin, trimming the edges. Prick the base with a fork and chill for another 10 minutes.
Blind bake the crust by lining it with parchment paper and filling it with baking beans or weights. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes. Let it cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg (if using).
Stir in the shredded cheddar cheese and grated Parmesan cheese.
Arrange the blanched broccoli florets evenly over the tart crust.
Pour the egg and cheese mixture over the broccoli, making sure it spreads evenly.
Bake in the oven for 35-40 minutes, or until the filling is set and golden brown on top.
Allow the tart to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.5 g | 290% | |
| Saturated Fat | 137.6 g | 688% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1177 mg | 392% | |
| Sodium | 4441 mg | 193% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 3.6 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1856 mg | 143% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 670 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.
