Cheese and Broccoli Tart

by - October 12, 2019

This is super delicious and so easy to make, the kids love to make this with me.

This is a  great recipe to make during a slow quiet half term, but remember if you are going to make your own pastry that it will need to sit for a couple of hours before you use it.

This recipe is a great way to use up leftover's from the chutney and cheese tear and share that I shared recently.

THIS MAKES A 10x6 RECTANGULAR TART

Need:
Shortcrust pastry (shop bought or homemade)
Chutney
100g grated cheddar
150g broccoli (part cooked)
50g feta
4 eggs
100ml double cream
Sprinkle of paprika
Salt and pepper


Start by preheating the oven (gas 4, 180c) and blind bake your pastry in a lined baking tray, for around 10 minutes, after 10 minutes, remove the baking beads (or rice!) and bake the pastry for an extra 10 minutes.
To blind bake lay the pastry into a greased (or lined) tin, prick with a fork and cover with baking paper. Fill with with baking beans (or rice). 
Leave the base to cool slightly then spread the chutney over the base of the tart and crumble feta and small pieces of broccoli over the base.
In a bowl mix the cream, eggs, cheddar, salt and pepper and paprika. Pour the mixture over the broccoli and feta and bake in the oven for about twenty minutes or until the tart has solidified.






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