Tart with broccoli and Bavaria Blue cheese

Category: Bakery products
Tart with broccoli and Bavaria blue cheese

Ingredients

Dough
wheat flour 1 grade 175 gram
walnuts 50 grams
butter 100g
salt pinch
yolk 1 piece
the water is cold 1-2 tbsp. spoons
Filling
broccoli 400 gram
blue cheese Bavaria blue (any) 100g
Fill
cream of any fat content or sour cream 150 grams
milk 100g
egg 3 pieces
salt pinch
pepper mix taste
chopped green onions 1 tbsp. the spoon
Additionally
tart tin with removable bottom d 23
baking paper
lemon juice or vinegar 1 tbsp. the spoon

Cooking method

  • Tart with broccoli and Bavaria blue cheeseWash cabbage and disassemble into inflorescences.
  • Tart with broccoli and Bavaria blue cheeseAdd salt to boiling water. Acidify water with vinegar or lemon juice. We need this so that the cabbage does not lose color. Put cabbage in boiling water and boil for 3-4 minutes. Cabbage is cooked very quickly, it will also cook in the oven. Therefore, do not overcook.
  • Tart with broccoli and Bavaria blue cheeseThrow the cabbage in a colander, let the water drain.
  • Dough
  • Tart with broccoli and Bavaria blue cheeseGrind the nuts into small crumbs.
  • Tart with broccoli and Bavaria blue cheeseSift flour into the processor, add nut crumbs, salt and pieces of cold butter.
  • Tart with broccoli and Bavaria blue cheeseMake crumb out of food. We turn on the processor several times for a short time.
  • Tart with broccoli and Bavaria blue cheeseAdd yolk and a spoonful of water. Enable. You should get this dough. If necessary, add another spoonful of water. I got two.
  • Tart with broccoli and Bavaria blue cheese
  • Tart with broccoli and Bavaria blue cheesePlace the dough on the table and collect it in a ball. Wrap in plastic and refrigerate for 20 minutes.
  • Tart with broccoli and Bavaria blue cheeseGet the dough. Lightly dust the table with flour. Roll out the dough about 27 centimeters in diameter.
  • Tart with broccoli and Bavaria blue cheesePut a circle of baking paper on the bottom of the dish, grease the sides with butter or margarine. Using a rolling pin, transfer the dough into a mold, level and prick the bottom well with a fork. Put the form with the dough back in the refrigerator for 20 minutes.
  • Tart with broccoli and Bavaria blue cheeseLine the baking dish with baking paper or foil. Pour beans, peas or special ceramic balls on top. Put in an oven preheated to 180 degrees for 15 minutes. Take out, remove the load and put it back in the oven for 5 minutes.
  • Fill
  • Tart with broccoli and Bavaria blue cheese
  • Tart with broccoli and Bavaria blue cheesePour cream and milk into a bowl. Add eggs, salt, pepper mixture and stir.
  • Tart with broccoli and Bavaria blue cheeseAdd chopped green onions and stir.
  • Assembling and baking
  • Tart with broccoli and Bavaria blue cheeseSpread broccoli in baked base.
  • Tart with broccoli and Bavaria blue cheeseCrumble the cheese on top.
  • Tart with broccoli and Bavaria blue cheesePour the filling inside.
  • Tart with broccoli and Bavaria blue cheeseBake at 160 degrees for 45-50 minutes.
  • Get it. Let stand for 10 minutes, remove from the mold and serve immediately. If the tart remains, then before serving, heat it up in the microwave until warm. You can eat it cold, but warm it tastes better.
  • Tart with broccoli and Bavaria blue cheese
  • Cooking is not difficult, the main thing is to do it with love for your loved ones.

The dish is designed for

family or company

Note

The recipe was spied on a foreign blog. Changed nothing, except cheese. Original Stilton. I don’t have such cheese, but I have homemade Bavaria blue.
It's incredibly delicious. Highly recommend)

Tumanchik
I am the first to a piece !!!! I love everything !!! A very interesting recipe for dough with nuts! Take note! Thank you for the wonderful recipes and master classes!
ang-kay
Tumanchik, Thank you. It is very tasty. Where did your photo go?
Zhannptica
Irishkin, return the photo to its place)))))))
Angel, it's so good that I ate, as I knew there would be a final cutaway photo
Nuts are felt in the dough ???
Class
ang-kay
Jeanne, Thank you. Nutty flavor is present)
ulaaa




Added on Monday 21 Nov 2016 3:54 pm

Quote: ulaaa


Added on Monday 21 Nov 2016 3:55 pm

Quote: ulaaa

It's drop dead tasty, you can bite your nails and not notice
Eaten when in France


Added on Monday 21 Nov 2016 3:54 pm
prascovia
Thank you! Will definitely bake this weekend!
Zhannptica
Daddy begs broccoli for ham to replace, that's how many years I've been fighting with it illiteracy not a love of vegetables, but it's useless. He has the best cucumber is fried meat))
Tumanchik
Quote: ang-kay

Tumanchik, Thank you. It is very tasty. Where did your photo go?
in place. reboot. I just tried to install a winter one - nothing.
mirtatvik
Angela, well, I really liked the recipe))) Thank you!
TATbRHA
Quote: ang-kay
there is a home Bavaria blue
And the recipe ?!
Quote: Zhannptica
the best cucumber is fried meat
As I understand it !!!
ang-kay
Quote: Tumanchik
in place. reboot. I just tried to install a winter one - nothing.
The magic word must be said, I guess. And after the overload it is not visible.
Quote: TATbRHA
And the recipe ?!
I'm not ready to exhibit it. I have no desire)
ulaaa, mirtatvik, prascovia, Thank you. I hope the recipe comes in handy.
TATbRHA
Quote: ang-kay
Quote: TATbRHA from Today at 04:32 PM
And the recipe ?!
I'm not ready to exhibit it. I have no desire)
Then I will bake with another cheese! Thank you.
ang-kay
Tatyana, it is not done in a week. The process has been going on for at least a month, even more. Starter cultures and two types of mold are needed. And good quality milk.
celfh
Angela, gorgeous recipe and execution !!!
ang-kay
Tanyushka, Thank you.
Borkovna
Angela, Thank you so much for all your gorgeous recipes! And the question is ... if broccoli is from the freezer, boiling in water is necessary, or is just defrosting enough? I want to use my own grown one in cooking, not buy fresh.
ang-kay
Elena, Thanks for the kind words). I don't think you need to boil. It is soft after the freezer and so.
Borkovna
Thanks for the consultation. I never blanch cauliflower and broccoli for freezing, I do not boil it after the freezer for further use in cooking ... but I wanted to get advice from a specialist like you. I'd like to taste the taste of the dish you are writing about.
ang-kay
Lena, thanks for the praises And you can come to me quite well. Everything is simple here)
Borkovna
Later, I will master the sections on cooking sausages, ham and will definitely take part in the joint venture. Good luck in everything !!!
Ilmirushka
Angela, as soon as I see an unusual recipe, I already assume that this is your dish. Can you replace blue cheese with regular cheese without losing its taste? Or shouldn't you?
ang-kay
Ilmira, Thank you. Lost, but still delicious)
Ilmirushka
Quote: ang-kay
but it will still be delicious)
stole the recipe. I do not promise that tomorrow, but that I will try to bake - that's for sure!
Lera Dnipro
ang-kay, Angela! Thanks for the recipe! Very interesting! And if before chopping, dry the nuts a little in a pan? Maybe it will be even tastier? Have you tried this? Can broccoli be substituted for cauliflower?
ang-kay
Valeria, not at all.
Quote: Lera Dnepr
And if before chopping, dry the nuts a little in a pan?
I did not dry the nuts. I don't see the point. The dough is thin here. But slightly you can, it will not hurt
Quote: Lera Dnepr
Can broccoli be substituted for cauliflower?
I think you can. I myself do not see the difference, to be honest)
Lera Dnipro
ang-kay, Angela, thanks for the clarification. I will try. As for the nuts, I saw it in the program "Culinary Academy of Alexei Sukhanov". Sukhanov made "Spanish cookies" with the addition of nuts. He said that "in order to reveal the nutty flavor, you need to dry them in a dry frying pan and then grind them." I noted for myself that it would be better this way, probably. For "what I bought, for what I sold"
ang-kay
Lerochka, yes of course sushi, if you so desire. The recipe is not a dogma. Each author is entitled to his own variation.

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