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Broccoli Tart

Pikantne Vegetarian Dishes Dishes for Special Occasions 90 min Medium 16 wyświetleń ~27.59 PLN - (0)
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Description

A delicate broccoli tart is an exquisite yet guest-friendly option for New Year's Eve 2025. The combination of a buttery, crumbly crust with a creamy filling made from eggs and cream, along with firm, light green broccoli florets, creates a harmonious effect of flavors and contrasting textures. The dish presents well on the table — a golden, shiny top, a creamy interior, and distinct pieces of vegetables entice guests to try it. It can be served warm (creamy interior) or at room temperature (easier portioning). The tart works well as a main dish for vegetarians, an elegant appetizer for a party, or as part of a New Year's Eve buffet.

Składniki (16)

Servings:
6
  • Wheat flour 250 g
  • Butter 140 g
  • Egg 5 szt.
  • Cold water 30 ml
  • Broccoli (florets) 500 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • 30% cream 200 ml
  • Milk 50 ml
  • Cheese (cheddar or similar) 150 g
  • Olive oil 15 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Nutmeg (grated) 1 szczypta
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Dried chili flakes 1 łyżeczka
💰 Szacowany koszt dania: ~27.59 PLN (4.60 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare all the ingredients for the shortcrust pastry: measure out 250 g of flour and set aside. Cut 140 g of cold butter into cubes (about 1 cm). Chilled butter is easier to work with by hand or can be processed in a food processor. Weigh 60 g of egg (1 piece) and 30 ml of cold water, as well as 5 g of salt.

Ingredients: Wheat flour, Butter, Egg, Cold water, Salt
Use a large bowl or a food processor with a chopping blade. A cold surface and cold tools are best — do not heat the butter. A common mistake: kneading too much makes the dough tough.
2

Combine the flour with the salt in a bowl. Add the cold pieces of butter and rub them with your fingers (or pulse in a food processor) until the mixture resembles coarse crumbs — small pieces of butter the size of a pea should be visible. Add 60 g of egg and 30 ml of cold water, mixing with a wooden spoon (or briefly in the food processor) until the ingredients start to come together. Scrape the dough onto a floured work surface and quickly knead it into a smooth ball — just enough to combine the ingredients. If the dough is too dry, add water by the tablespoon.

Ingredients: Wheat flour, Butter, Egg, Cold water, Salt
Use a wooden spoon or a food processor with a knife. Do not knead for long — just 20–40 seconds in the processor or 1-2 minutes by hand. The dough is ready when it does not crumble, but is not sticky.
3

Flatten the ball of dough into a disk about 2–3 cm thick, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes (you can chill for up to 60 minutes — the dough will become more pliable and easier to roll out).

Ingredients: Wheat flour, Butter, Egg
Cooling is important for the butter to firm up. The most common mistake: rolling out dough that is too warm — the butter will melt and the dough will lose its structure.

Filling

4

Prepare the vegetables. Divide 500 g of broccoli into florets (if they are large, cut them in half). Bring a large pot of salted water (about 2 liters) to a boil; add the broccoli and blanch for 3–4 minutes — they should become bright green and firm, not soft. After this time, immediately transfer the broccoli to a bowl of ice-cold water (ice bath) for 2 minutes to preserve the color and stop the cooking process. Drain and thoroughly dry. Chop 150 g of onion into small cubes and mince 10 g of garlic.

Ingredients: Broccoli (florets), Onion, Garlic, Salt
Use a wide pot with plenty of water so the broccoli doesn't steam. Blanched broccoli should be tender-crisp after cooking — check with a fork: a slight resistance when pierced indicates readiness.
5

In a pan, heat 15 g of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until the onion is translucent, soft, and golden. Add the minced garlic and sauté for another 30-60 seconds until the garlic releases its aroma — do not burn it, as it will become bitter. Transfer the sautéed vegetables to a bowl and set aside to cool.

Ingredients: Olive oil, Onion, Garlic
Use a pan with a diameter of 24–26 cm or larger. The onion should be soft and translucent, but not brown — if brown edges start to appear, reduce the heat.
6

In a large bowl, whisk together 240 g of eggs (4 pieces) with 200 ml of cream and 50 ml of milk. Add 5 g of salt, 2 g of pepper, and 1 g of grated nutmeg. Mix with a whisk until smooth. Add 150 g of grated yellow cheese and mix — you can reserve some cheese for sprinkling on top.

Ingredients: Egg, 30% cream, Milk, Salt, Black pepper, Nutmeg (grated), Cheese (cheddar or similar)
Use a hand whisk or a fork. The mixture should be smooth and slightly bubbly; if the mixture is too runny, add more grated cheese.

Assembling and baking

7

Preheat the oven to 190°C (top-bottom). Take out the chilled dough and wait 5 minutes to make it easier to roll out. On a floured countertop, roll out the dough into a circle with a diameter of about 32 cm (thickness about 3 mm). Carefully transfer it to a 26 cm tart pan, pressing the edges and trimming the excess with a knife. Lightly prick the bottom with a fork.

Ingredients: Wheat flour, Butter, Egg
Use a springform pan or a 26 cm tart pan. The easiest way to transfer the dough is by rolling it onto a rolling pin and unrolling it onto the pan. Do not stretch the dough too much — it's better to trim than to pull.
8

Blind baking: line the pastry with parchment paper and fill it with ceramic baking beads or dry peas/rice (the term: weight). Bake for 15 minutes at 190°C. Then carefully remove the weight and paper and bake for another 5 minutes until the bottom is dry and lightly golden.

Ingredients: Wheat flour, Butter
The best form has edges that are 2.5–3 cm high. Be careful when removing the hot paper and weights — use tongs or a spoon.
9

Reduce the oven temperature to 180°C. Evenly spread the drained broccoli and sautéed onion with garlic over the pre-baked crust. Slowly pour the egg and cream mixture so that it fills the spaces between the florets. Sprinkle the top with the remaining grated cheese (if you saved some). Place in the oven and bake for 30–35 minutes, until the mixture is set — the center should feel pleasantly springy to the touch, with no liquid traces.

Ingredients: Broccoli (florets), Onion, Garlic, Egg, 30% cream, Milk, Cheese (cheddar or similar)
The oven may have different hot spots — if the top browns too quickly, loosely cover it with aluminum foil and finish baking. Test with a toothpick: when inserted into the center, it should not be sticky.

Serving

10

After baking, remove the tart from the oven and let it sit for 10–15 minutes to allow the filling to set slightly — this will make slicing easier. If you are using almond flakes, toast them in a dry pan for 2–3 minutes over medium heat and sprinkle them on the tart just before serving. Additionally, you can sprinkle chili flakes for a spicy touch (optional). Cut into 6 equal pieces and serve warm or at room temperature.

Ingredients: Almond flakes, Dried chili flakes
Use a sharp knife for cutting and serve on a flat plate. Remember that the tart has a hot interior right after taking it out — be careful with the first piece.

Fun Fact

💡

Tarts and quiches have their roots in French cuisine and were popular in homes as a way to use seasonal vegetables and leftover cheese — broccoli as a filling is a modern, healthier variation of the classic quiche lorraine.

Best for

Sylwester 2025 przyjęcie urodzinowe kolacja dla gości

Tips

🍽️ Serving

Serve the tart slightly warm or at room temperature. It pairs wonderfully with a green salad dressed with a light vinaigrette (lemon + oil) or a spicy yogurt sauce. When serving buffet-style, cut pieces are easy to pick up with tongs.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. To reheat, place a piece in an oven preheated to 160°C for 10–12 minutes (do not microwave — it will make the bottom soggy). You can also freeze the baked tart (sliced pieces) for up to 1 month — thaw slowly in the refrigerator and reheat in the oven.

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