Broccoli Pie (Tart)
User Reviews
4.9
237 reviews
Excellent
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Prep Time
1 hr
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Cook Time
2 hrs 15 mins
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Total Time
3 hrs 15 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
International
Broccoli Pie (Tart)
Report
Broccoli Pie (Tart) features a homemade buttery crust filled with a mix of broccoli, mushrooms, and three kinds of cheese including Parmesan, graviera, and feta. The filling is enriched with cream and eggs, and flavored with fresh spearmint, thyme, and paprika, creating a savory tart with a firm yet tender texture and complex herbaceous notes.
Description
The tart's base is a crumbly dough made from cold butter, flour, salt, and water, rolled out and chilled before being pressed into a tart pan. The filling consists of cut broccoli florets, white mushrooms, a blend of Parmesan, graviera (or Swiss/Gruyere), and feta cheeses combined with cream, milk, and eggs which bind the mixture. Fresh herbs, spearmint and thyme, and sweet paprika are added to enhance the aroma and depth.
The pie is baked until the crust is golden and filling set, resulting in a tender pie with distinct vegetable bites and creamy cheesy texture balanced by the spices. This tart can be a substantial vegetarian main dish or a hearty appetizer depending on serving size, paired well with simple salads.
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Ingredients
For the tart:
- 250 g all-purpose flour
- 1 pinch salt
- 100 g butter cold, cut into cubes
- 60 ml water
- 2 egg one mixed with a bit of water for egg wash (i.e. spreading over the dough, yolk
For the filling:
- 400 g broccoli cut into florets
- 15 ml milk whole
- 150 ml cream whole
- 3 egg medium
- 50 g Parmesan Cheese grated
- 100 g graviera cheese grated (or Swiss, Gruyere Cheese)
- 100 g feta cheese grated
- ¼ bunch spearmint finely chopped
- 1 tsp paprika sweet
- 1 tbsp thyme finely chopped
- 300 g white mushrooms cut into 4 pieces
- salt
- black pepper
- extra virgin olive oil
Instructions
For the dough:
- In a large bowl, add the flour, salt and butter. Wearing disposable gloves, we begin to rub the butter with the flour with our fingers, until the mixture looks like crumbs.
- Add the water, 1 egg yolk and knead until you create a smooth dough.
- Shape the dough into a disc, wrap it in plastic wrap and put it in the refrigerator for 1 hour.
- Preheat the oven to 160°C ( 320°F) in fan mode.
- Place 2 sheets of parchment paper on a workbench and sprinkle with flour. Using a rolling pin, roll out the dough between the parchment paper sheets. If the dough sticks, sprinkle it with a little more flour.
- Grease with butter and flour a round tart pan, 26 cm (10 inches) in diameter, with a removable bottom. Spread the dough into the tart pan, pressing it well, so that it sticks to the bottom and sides of the pan.
- Pierce the bottom of the tart with a fork in many places. Cover the dough with plastic wrap and put some weight (beans, lentils or baking weights) on it, so that the dough does not rise during baking.
- Bake for 30 minutes and remove the tart base from the oven and brush it with the yolk spread. Raise the temperature to 180°C (360 °F), bake again until golden and set the base aside.
- Lower the oven temperature to 160°C (320°F) in the fan mode.
For the filling:
- Place a small pot, with enough salted water, over high heat. Once the water starts to boil, add the broccoli and boil for about 10 minutes. Remove with a slotted spoon and move to a bowl with water and ice.
- In another bowl, add the milk, cream, eggs, parmesan cheese, graviera cheese, feta cheese, spearmint, paprika and thyme. Season with salt and pepper and mix very well with a hand whisk, until the mixture is even.
- Spread the broccoli and mushrooms over the base of the tart, place it in the oven and carefully pour the filling mixture.
- Bake the tart for 1-1 ½ hours, until golden. Set it aside to cool and serve.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
237 reviews
Excellent
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