4 medium eggs, beaten 1/2 bunch of fresh chives, chopped
200g freshly cooked broccoli 142ml carton double cream
100g Gruyere, coarsely grated
For the pastry
200g plain flour, plus extra for dusting
1/4 tsp salt
100g unsalted butter, diced
1 medium egg, lightly beaten
Making the pastry: Put the flour, salt and the butter into a food processor and whizz to fine breadcrumbs. Then, with the machine running, add the egg and continue to whizz until it starts to stick together (add a teaspoon or two of water if it’s too dry). Bring together into a ball, and knead briefly until smooth. Roll out on a lightly floured surface and use to line a 23cm x 4cm deep round fluted loose-bottomed tart tin. Chill for 20 minutes.
Preheat the oven to 200°C/fan180°C/gas 6. Prick the pastry base with a fork and line with baking paper and beans. Place on a baking tray and bake for 10 minutes. Remove the paper and beans and bake for a further 10 minutes. Brush the pastry with a little of the beaten eggs for the filling and bake for a further 5 minutes, until pale golden. Remove and reduce the oven temperature to 180°C/fan160°C/gas 4.
Meanwhile, bring a pan of lightly salted water to the boil. Add the broccoli and cook for 2-3 minutes. Drain well, refresh in cold water, and then drain again.
Sprinkle the cheeses, broccoli and chives in the pastry case. Beat the eggs with the cream and some seasoning, pour into the pastry case and bake for 25-30 minutes, until the filling is just set and pale golden in places. Cool in the tin for 5 minutes, then remove and serve warm or at room temperature, with a dressed rocket salad.
Recipe provided by Institute of Food Research