Tarte broccoli morbier by Laurent Mariotte

Ingredients

For 6 servings

• •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

Method

1. 1.Place the flour and salt in a fountain on the worktop.
2. 2.Add the softened butter cut into pieces in the centre.
3. 3.Mix with your fingertips by gradually incorporating the flour and adding 2 or 3 spoon. Cold water soup.
4. 4.Mix until you get a ball.
5. 5.Work the dough until it is smooth and does not stick.
6. 6.Pick it up in a ball and wrap it in a food film. Let stand 1 hour in the cool.
7. 7.Preheat the oven to 180°C (th.6).
8. 8.Make a pie pan with the dough.
9. 9.Cut the base of the broccoli and cut the florets.
10. 10.Rub them 2 minutes, then pass them under a cold water fillet to refresh and drain them.
11. 11.Beat the eggs with the liquid cream, salt and pepper.
12. 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. 13.Sprinkle the almonds and bake for 35 to 40 minutes.