Cauliflower and Broccoli Tart


Rating: 2.57 / 5.00 (7 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:



Dough:









Covering:














Instructions:

Finely crush the peanuts in a plastic bag with a rolling pin or chop them in a blitz chopper, mix with flour, salt, the egg and the chopped butter and knead into a dough.

Grease the cake springform pan (26-28cm), roll out the dough on a floured surface. Line the bottom and sides of the pan with dough, prick a few times with a fork. give half an hour to chill.

Meanwhile, clean and rinse cauliflower and broccoli and cut into small roses. Peel tender broccoli stems thinly and cut into slices. Make 2-3 min in enough water together with the juice of one lemon, drain, rinse and drain well. Season with salt and pepper. Preheat the stove to 200 degrees.

Rinse and dry kitchen herbs, set aside a few chervil leaves for garnish, chop the rest. Chop the dill.

Stir whipped cream with herbs, eggs, milk, lemon zest. Season heartily with nutmeg, pepper, salt.

Spread vegetables and cheese evenly on the dough, pour egg milk over it. Bake on the lowest rack of the oven for about 35 minutes. If necessary, cover the surface towards the end.

Before cutting, stand briefly, sprinkle with the remaining chervil leaves.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

Related Recipes: