Broccoli tart Recipe
Recipe Ingredients for Broccoli tart
| Amount | Ingredient |
|---|---|
| For the soil | |
| Fat for the form | |
| 250 grams | Flour and flour to work |
| 125 grams | Butter |
| 1 pinch | Salt |
| dried legumes for blind baking | |
| For the cream cheese mixture | |
| 100 grams | Substitute pecorino aged Gouda |
| 400 grams | Double cream and cream cheese |
| 150 grams | Crème fraiche |
| 4th Eggs | |
| Salt | |
| Pepper | 25 g |
| frozen Italian herbs | 500 grams |
| Broccoli | 100 grams |
| dried tomatoes in glass, preserved in oil | 30 grams |
| Pine nuts |
Broccoli tart Recipe Directions
1.Tarte-fat form. Flour with butter, salt and 100 ml of water quickly knead into a dough. 30 minutes wrapped in foil are cold. Preheat oven to 200 degrees. Place the dough on a floured surface, roll out and line the tart-shape it. 2nd First floor with baking paper, then cover with legumes and pre-baking at 200 degrees for 10 minutes in the oven. Remove paper and legumes, let pastry cool. The oven temperature to 175 degrees shift down.
3rd Pecorino rub. Cream cheese with sour cream, eggs, salt, pepper, herbs and pecorino cheese 70 g mix. 2 minutes to cook broccoli in boiling salted water, then cold deterred. 4th Remaining pecorino on the cold pastry spread. Dried tomatoes and drain, cut into thin strips and also to distribute the dough base.
5th Cream cheese mixture in the form, broccoli and pine nuts give it. The tart for 15 minutes at 175 degrees, then 20 minutes at 200 degrees backen.Nährwerte per piece: 300 kcal/1260 kJ, 13 g carbohydrates, 10 g protein, 23 g fat p>
