Goats Cheese & Broccoli Tart| Recipesby Robertson Winery
1 large egg yolk
250 g flour, plain
125 g butter
pinch of salt
1 large onion, chopped
4 large eggs
140 g Goats cheese
1 tblsp olive oil
200 g Broccolini
100 ml Milk
100 ml cream
50 g Pecorino
Put flour, butter and pinch salt in food processor. Pulse until mixture forms breadcrumb like texture.
Add the yolk and stir with knife, add a little water and roll into a small ball of dough. Cover with clingfilm and leave in fridge for 20 minutes to cool down.
Heat oven to 180 ‘C. Lightly grease 24 cm x 3cm deep loose-bottom tart tin.Roll out pastry on floured surface about 5cm wider than tin and about 5mm thick.
Line the tin with pastry and even out the sides. Line with baking paper and baking beans. Bake for 15 minute.
Meanwhile heat the oil – add onion and thyme to sweat.
Blanch the broccolini in boiling water for 3 – 4 minutes or until tender and refresh in ice cold water.
Back to the pastry – Remove paper and return for 5 more minutes and remove pastry from oven.
Beat the eggs, milk, cream and pecorino.
Spread the onion mix on bottom of pastry. Pour milk mix in pastry case, add the broccolini and cut slices of goats cheese and dot on top of the mixture.
Bake 35 – 40 minutes or until set and golden.