FYI, something just happened!

This is just an info notification message.

Oops, an error occurred

This is just an error notification message.

Wait, I must warn you!

This is just a warning notification message.

Congrats, you did it!

This is just a success notification message.

30 Aug 2017

​Broccoli, Gorgonzola & pine nut tart

Preparation time:20 minutes
Cooking time:45 minutes to 55 minutes
Total time:1 hour 5 minutes to 1 hour 15 minutes

Serves: 6 - 8

Ingredients

1 tsp vegetable oil
375g pack essential Waitrose Broccoli, cut into florets
3 Waitrose British Blacktail Large Free Range Eggs
200ml pot natural crème fraîche
200g Greek yogurt
30g pine nut kernels
3 sheets filo pastry
50g butter, melted
200g Gorgonzola Piccante,
cut into 2cm cubes

Method

1. Preheat the oven to 180°C, gas mark 4. Lightly oil a deep 24cm loose-bottomed tart tin and place on a baking tray. Cook the broccoli in boiling water for 2-3 minutes. Drain well and cool under cold water then pat dry.

2. Place the eggs, crème fraîche and yogurt in a jug and beat together. Place the pine nuts in a small roasting tin and toast in the oven for 3-4 minutes until golden.

3. Unroll the filo on a work surface and work with 1 sheet of pastry at a time (cover the rest with a clean, damp tea towel until ready to use to prevent the pastry from drying out). Lightly brush the pastry sheet with the melted butter and lay it in the tart tin, allowing the pastry to hang over the edge. Repeat this with the remaining 2 sheets.

4. Arrange the broccoli florets in the pastry case then dot half of the Gorgonzola cubes and scatter over half of the pine nuts. Pour on the egg mixture and dot the top with the remaining Gorgonzola and pine nuts. Scrunch the pastry up around the edge of the tart allowing it to fall over the edge of the filling. Place in the oven and bake for 45-50 minutes until golden and the filling is set. Leave to cool in the tin for about 10 minutes before removing. Serve warm or leave to cool completely.

FOR MORE INFORMATION

Waitrose Recipes - Notes to Editors: Waitrose recipes may only be used when Waitrose is credited for the recipe and for the photography. Within the credit, please state that thousands of recipes can be found at www.waitrose.com/recipes. Where possible a Waitrose logo must be used, which can be found in the photo library. Prices and information correct at time of print.

logo

Our other websites: waitrose.com | waitrosedirect.com
Privacy Policy | Website Cookies | Brand Login

© Copyright 2017 Waitrose | Powered by pressarea.com