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Broccoli & Ricotta Tart

Serves 4 - 6
Broccoli & Ricotta Tart
  • 1/2lb (250 g) broccoli (about 1/3 bunch or 2 stalks)
  • salt and black pepper
  • 1 1/2 cups (375 g) lightly mashed ricotta or cottage cheese
  • 1 cup (125 g) grated aged Cheddar cheese
  • 2/3 cup (60 g) grated Parmesan cheese
  • 2 eggs, lightly beaten 2-3 garlic cloves, crushed
  • 1 tsp chopped fresh thyme
  • 5 tbsp (75g) butter
  • 3 cups (175 g) fresh bread crumbs
  • * 9-in (23-cm) baking dish

STEPS :

  1. Trim the broccoli and cut the stalks from the tops. Peel and dice the stalks and break the tops into small florets. Plunge the florets and stalks into a pan of boiling salted water for 1 minute. Drain, rinse under cold water, and drain again.
  2. Put the ricotta cheese into a large bowl with the Cheddar and Parmesan, the eggs, garlic, thyme, and salt and pepper to taste. Mix until smooth, then add the broccoli stalks.
  3. Melt the butter in a saucepan, remove it from the heat and stir in the bread crumbs.
  4. Line the baking dish with about three-quarters of the buttered bread crumbs, pushing them up the side of the dish to form a loose crust. Spoon in the cheese mixture and then sprinkle with the remaining buttered bread crumbs. Arrange the broccoli florets on top.
  5. Bake the tart in a 350癋 (ISO癈) oven for about 40 minutes, until it is firm. Serve warm or cold.
Broccoli & Ricotta Tart

SPINACH & RICOTTA TART

Substitute 1 packed cup (250 g) chopped cooked spinach for the broccoli or use a mixture of chopped cooked spinach and sauteed diced red pepper.