A tart for a tart: Broccoli and Feta Tart w/ Parmesan Crust

In a previous post, I wrote about how my older Sister-A had recently moved out of home. Over the weekend, I was in a baking mood, and so I decided to make her and her new housemates a brocoli and feta tart (I figured they would enjoy it more than anyone!). I had originally envisioned using asparagus, as I love how the spears look all lined up. But as I couldn’t find any, I decided to use broccoli.

1 1/2 cups plain flour, plus extra for dusting
1/2 cup cold butter, cubed
1/4 cup grated parmesan, plus extra
1 pinch cayenne pepper (optional)
1 tsp salt

2 eggs in separate bowls, lightly beaten

1 tbsp olive oil
1 brown onion, diced
2 cloves garlic, sliced
5 eggs
1/4 cup cream (or milk)
1 bunch brocollini, stems cut to 8cm
100g danish feta 

  1. Preheat oven to 180C.
  2. In a food processor, process flour, butter, parmesan, cayenne pepper and salt until it resembles fine bread crumbs. Add 1 of the lightly beaten eggs and process until it comes together in a ball. Transfer to a floured bench top and knead until it all holds together. Roll into a ball and cover in cling wrap. Refrigerate for half an hour while you make the filling.
  3. To make the filling, heat olive oil in a frying pan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Transfer onion mixture to a bowl and whisk together with eggs and cream and season with salt and pepper. Set aside.
  4. When dough has rested, roll out onto a floured kitchen bench to form a rectangle 2-3 mm thick.
  5. Using the rolling pin, roll dough up and then gentle unroll onto a rectangular tart tin about 30cm x 12cm. Press down into tin and trim off edges.
  6. Line shell with baking paper and fill with pie weights or raw rice. Bake in a moderate oven for 15 minutes until beginning to brown. Remove weights and brush with a little of the remaining lightly beaten egg (add leftover beaten egg to the filling mixture). Place the tart shell back in the oven for a further 5 minutes until golden. Allow shell to cool slightly before adding filling.
  7. Pour filling into the pastry shell, and arrange brocollini in rows over the egg mix. Crumble over feta, sprinkle with a little extra parmesan and bake in a moderate oven for 30-40 minutes until the center is firm.
  8. Serve hot or cold with salad.

Serves 4

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8 Responses to A tart for a tart: Broccoli and Feta Tart w/ Parmesan Crust

  1. joanne says:

    oh YUMMMMMM!!!!!

  2. KayB says:

    my tummy is grumbling looking at this!!

  3. Sarah says:

    Thank’s guys! Always love to have positive feedback :)

  4. Yum!!! Your tart looks fantastic!!! I’m always looking for new ways to use broccoli (not my favourite vegetable) and this is a great idea.

  5. Looks lovely! I bet the asparagus also makes for an impressive presentation. May I ask where did you find your tart pan? I love the long rectangular shape of this tart.

    • Sarah says:

      Thanks Carissa :) I know, I kept seeing photos of rectangular tarts and when I saw the tin I had to buy it! It’s from an Australian homewares place called House, but I’m sure you should be able to get one from somewhere similar near you.

  6. Pingback: Chocolate Tart w/ Red Wine Pears | the MELBOURNE FOOD FILES

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