Tarte broccoli morbier by Laurent Mariotte
- Total time
- 55 min
- servings
- 6 servings
- Dish type
- Other
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Prep
15 min
Cook
40 min
Total time
55 min
Ingredients
Ingredients
- 1 1 broken pasta
- 3 3 eggs
- 30 cl 30 cl of liquid cream
- 600 g 600 g broccoli
- 250 g 250 g morbier
- 50 g 50 g of tapered almonds
- salt
- pepper
- 100 g 100 g of soft butter
- 200 g 200 g flour
- 1 c. à café 1 teaspoons of salt
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Method
- 1
Place the flour and salt in a fountain on the worktop.
- 2
Add the softened butter cut into pieces in the centre.
- 3
Mix with your fingertips by gradually incorporating the flour and adding 2 or 3 spoon. Cold water soup.
- 4
Mix until you get a ball.
- 5
Work the dough until it is smooth and does not stick.
- 6
Pick it up in a ball and wrap it in a food film. Let stand 1 hour in the cool.
- 7
Preheat the oven to 180°C (th.6).
- 8
Make a pie pan with the dough.
- 9
Cut the base of the broccoli and cut the florets.
- 10
Rub them 2 minutes, then pass them under a cold water fillet to refresh and drain them.
- 11
Beat the eggs with the liquid cream, salt and pepper.
- 12
Cut the morber into strips without removing the crust. Place the cheese strips on the bottom of the pie, add the broccoli and pour the egg-cream mixture.
- 13
Sprinkle the almonds and bake for 35 to 40 minutes.
Source : marmiton
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