Broccoli tart (tarta de brócoli)
A double-crust tart filled with broccoli in a white sauce with onion, egg and cheese, made with shop-bought pastry. An everyday tart in Argentina and Uruguay, where it's called torta de brócoli; also made open, with cheese browned on top.
- 1 h 35Time
- 35 minHands-on
- 4Portions
- 28 gprotein per portion
- 910kcal per portion
Ingredients for 4 portions
- 2Broccoli
- 2 tbspButter
- 1Yellow onion, chopped
- 2 tbspPlain flour
- 300 mlMilk
- to tasteNutmeg
- to tasteSalt
- to tasteBlack pepper
- 3Eggs, beaten
- 50 gGrated cheese
- 150 gQueso cremoso, diced
- 2 sheetsReady-rolled shortcrust pastry
Method
- Heat the oven to 200 °C. Cut the broccoli into florets, then peel and slice the stalk.
- Boil the broccoli in lightly salted water for 4 minutes. Drain well and chop roughly.
- Melt the butter in a saucepan and soften the onion for about 6 minutes.
- Stir in the flour and cook for 1 minute, then add the milk a little at a time, stirring, and cook until the sauce thickens. Season with nutmeg, salt and pepper.
- Stir in the broccoli and leave the filling to cool for 10 minutes.
- Stir in the eggs, the grated cheese and the diced cheese.
- Line a 26–28 cm tart tin with one sheet of pastry, add the filling and cover with the other sheet. Crimp the edges together and prick the lid with a fork.
- Bake for 35–40 minutes, until golden brown.
- Leave the tart to rest for 10 minutes before cutting.
