Easy Broccoli Roquefort Tart
Discover a savory tart that brilliantly combines fresh broccoli and strong Roquefort. This bold pairing, enveloped in a creamy custard and served in a golden shortcrust pastry, offers a perfect balance between strength and softness. An easy-to-make recipe that will impress your guests with its rustic elegance and pronounced flavors. Perfect for a family dinner or a festive meal, it can be adapted to your tastes. Let yourself be seduced by this gourmet and comforting combination.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 180°C. Cut the broccoli into florets. Blanch for 4-5 min in boiling salted water. Drain and refresh in cold water. Pat dry.
- 2
In a pan, sweat the sliced onion in olive oil for 8-10 min until soft. Set aside. Crumble the Roquefort.
- 3
In a bowl, beat the eggs. Incorporate the cream and milk. Pepper. Taste before adding salt.
- 4
Roll out the pastry in a 24 cm tart tin. Prick the base. Blind bake for 10 min (with paper and weights).
- 5
Spread the broccoli and onion over the pastry. Sprinkle with Roquefort. Pour the custard over. Top with walnuts.
- 6
Bake for 10 min on the bottom rack, then 25-30 min in the middle until the custard is set and golden.
- 7
Let rest for 15 min before slicing. Serve warm.
- For a perfectly crispy crust, blind bake the pastry. Blanching the broccoli sets its color and prevents it from releasing too much water.
- Take the Roquefort out 20 min beforehand to crumble it easily. Serve the tart warm with a rocket salad and a walnut vinaigrette.
- Variations: add pear slices, crispy bacon, or replace some of the Roquefort with goat cheese.
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