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.

Nutriscore Rating: 52/100

Prep Time:40 mins

Cook Time:45 mins

Total Time:85 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

To make the tart crust, combine the all-purpose flour and a pinch of salt in a bowl.

Step 3

Add the cold, cubed butter to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.

Step 4

Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together.

Step 5

Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.

Step 6

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.

Step 7

On a floured surface, roll out the chilled dough to fit a 9-inch tart tin.

Step 8

Press the dough into the tin, trimming the edges. Prick the base with a fork and chill for another 10 minutes.

Step 9

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.

Step 10

In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg (if using).

Step 11

Stir in the shredded cheddar cheese and grated Parmesan cheese.

Step 12

Arrange the blanched broccoli florets evenly over the tart crust.

Step 13

Pour the egg and cheese mixture over the broccoli, making sure it spreads evenly.

Step 14

Bake in the oven for 35-40 minutes, or until the filling is set and golden brown on top.

Step 15

Allow the tart to cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1102.1g)

Amount per serving	% Daily Value*
Calories	3182.2

Total Fat 226.5g	0%
Saturated Fat 137.6g	0%
Polyunsaturated Fat g
Cholesterol 1177.0mg	0%
Sodium 4440.7mg	0%
Total Carbohydrate 171.6g	0%
Dietary Fiber 10.6g	0%
Total Sugars 3.6g
Protein 104.0g	0%

Vitamin D 155.1IU	0%
Calcium 1855.8mg	0%
Iron 15.1mg	0%
Potassium 669.7mg	0%

*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.

Source of Calories

Fat: 64.9%

Protein: 13.2%

Carbs: 21.9%