This vegetarian recipe for Broccoli and Brie Tart makes a fantastic light lunch or supper
1 pack ready-made puff pastry
For the filling:
2 large (or 3 medium) free-range eggs
1/3 cup double cream
1/3 cup small broccoli florets
1/3 cup of cherry tomatoes, halved
1.3 cup Brie cheese, diced into cubes
salt and freshly ground black pepper
Preheat the oven to 220C. Roll out the puff pastry to a thickness of about 2.5mm. Cut a circle large enough to line the base and sides of a 25cm ovenproof quiche dish or springform fluted tart tin (you will probably not need a whole package).
Prick the base all over with a fork, line with baking paper and ceramic baking beans (or coins) and bake in the lower third of the oven for about 10 minutes, or until puffy and golden.
In the meantime, whisk together the cream, eggs, salt and pepper in a bowl. When the crust is done, remove the baking paper and beans (be careful – the beans will be very hot).
Arrange the broccoli, tomatoes and cheese in the crust, pour over the egg mixture and bake on a rack in the middle of the oven for 15 minutes. Then reduce the heat to 175C and bake for a further 10 minutes or until set.
You can also turn on the grill for the last minute or two to brown the top a little if desired. Serve hot with a crunchy salad.
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