Broccoli & Stilton Tart

Prep time: 1 hr | Serves: 6

Ingredients

For the Pastry

• 250g plain flour

• 125g cold unsalted butter, diced

• 1 egg yolk (20g)

• 40g cold water

• 4g sea salt

For the Filling

• 250g broccoli florets

• 150g Stilton, crumbled

• 200g double cream

• 100g milk

• 3 eggs (150g)

• 4g sea salt

• 1g freshly ground black pepper

Method

1. Preheat your oven to 180°C.

2. For the pastry, rub the flour, butter and salt together until it resembles breadcrumbs. Add the egg yolk and cold water. Bring together into a dough. Wrap and chill for 20 minutes.

3. Roll out the pastry and line a 23cm tart tin. Chill again for 10 minutes, then line with baking paper and baking beans.

4. Blind bake for 15 minutes, remove the beans and bake for another 5 minutes.

5. Steam or boil the broccoli for 2–3 minutes until just tender, then drain well.

6. In a bowl, whisk together the eggs, cream, milk, salt and pepper.

7. Arrange the broccoli and crumbled Stilton evenly in the pastry case, then pour the custard over.

8. Bake for 30–35 minutes until just set with a slight wobble in the centre. Cool slightly before slicing — it cuts beautifully warm.

Storage

Once cooled, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain crisp pastry — avoid microwaving to keep the base from going soft.