- Time 1.5 hours minutes
- Serves 4
- Easy
Ingredients
- 150g of grated Barber’s Cheddar
- Handful of fresh spears of purple sprouting broccoli
- 10g Butter
- 2 shallots, finely chopped
- 8 Large eggs
- 100ml cold water
- 300g of plain flour
- Salt and pepper
- 200ml Single Cream
- 145g butter, chilled and cubed
Method
- Whiz the flour and butter in a food processor until the consistency of fine breadcrumbs. Add 4 tablespoons of iced water and mix again until the pastry starts to come together. Tip out onto a board and form into a ball of dough. Shape into a round, and cover with cling wrap and chill for 30 minutes. Remove from the fridge and allow to stand for a while, otherwise it will be difficult to roll out the pastry.
- Preheat the oven to 190ºC. Roll out the pastry and line the tart tin with pastry – prick with fork and add some baking beans and blind bake until golden. Remove the baking beans and allow to cool for 5 min. If you haven't got a nonstick flan tin be sure to lightly grease first.
- Reduce the oven temperature to 180ºC
- Blanch the broccoli spears in salted boiling water for 1 minute we like to use Dorset Sea Salt so they maintain their vibrant green, drain and refresh in ice-cold water. Drain really well again and leave to dry on a tea towel.
- Heat a pan and fry the shallots in a knob of butter until soft.
- Beat the eggs with a whisk, add the cream, grated cheddar and the shallots, season well.
- Pour over the egg mixture. Arrange the broccoli florets over the egg mixture. Bake for approximately 20 minutes until just set.
- Remove from oven, this is best served warm