Broccoli Tart2

Broccoli, Kale & Blue Cheese Tart


Preheat oven to 170ºC.

Combine flour, salt and butter in a food processor. Pulse until mixture resembles fine crumbs. Slowly add water in small amounts at a time to the flour mix, pulsing in brief bursts until combined. Knead into a ball, wrap in cling wrap and chill.

Once the pastry has chilled, roll into circle big enough to cover the base and sides of your greased tart or pie dish. Press pastry into dish, cover with baking paper and fill with baking beads or dried beans and bake blind for 10 minutes or until golden brown.

Combine all savoury custard ingredients together and set aside.

Stirfry the broccoli and capsicum in the oil over medium heat for 3-5 minutes.

Crumble the blue cheese over the baked base, top with the bag of kale and then the broccoli and capsicum.

Pour over the savoury custard filling and season. Cook for approx 35 minutes until set.