Broccoli and Morbier tart by Laurent Mariotte

Ingredients

6 servings

• 1 shortcrust pastry
• 3 eggs
• 30 cl liquid cream
• 600 g broccoli
• 250 g morbier cheese
• 50 g flaked almonds
• salt
• pepper
• 100 g soft butter
• 200 g flour
• 1 teaspoon of salt

Steps

1. 1

   Place the flour and salt in a mound on your work surface.

2. 2

   Add the softened butter, cut into pieces, in the center.

3. 3

   Mix with your fingertips, gradually incorporating the flour and adding 2 or 3 tablespoons of cold water.

4. 4

   Mix until you have a ball.

5. 5

   Work the dough until it is smooth and no longer sticky.

6. 6

   Form it into a ball and wrap it in plastic wrap. Let it rest in the fridge for 1 hour.

7. 7

   Preheat the oven to 180°C (gas mark 6).

8. 8

   Line a tart tin with the dough.

9. 9

   Cut the base off the broccoli and cut into florets.

10. 10

    Blanch them for 2 minutes, then run them under cold water to refresh and drain.

11. 11

    Whisk the eggs with the liquid cream, season with salt and pepper.

12. 12

    Cut the Morbier into strips without removing the rind. Place the cheese strips on the tart base, add the broccoli, and pour over the egg-cream mixture.

13. 13

    Sprinkle with flaked almonds and bake for 35 to 40 minutes.