Broccoli & Ricotta Tart
Serves 4 - 6
- 1/2lb (250 g) broccoli (about 1/3 bunch or 2 stalks)
- salt and black pepper
- 1 1/2 cups (375 g) lightly mashed ricotta or cottage cheese
- 1 cup (125 g) grated aged Cheddar cheese
- 2/3 cup (60 g) grated Parmesan
cheese
- 2 eggs, lightly beaten 2-3 garlic cloves, crushed
- 1 tsp chopped fresh thyme
- 5 tbsp (75g) butter
- 3 cups (175 g) fresh bread crumbs
- * 9-in (23-cm) baking dish
STEPS :
- Trim the broccoli and cut the stalks from the tops. Peel and dice the stalks and
break the tops into small florets. Plunge the florets and stalks into a pan of boiling
salted water for 1 minute. Drain, rinse under cold water, and drain again.
- Put the ricotta cheese into a large bowl with the Cheddar and Parmesan, the eggs,
garlic, thyme, and salt and pepper to taste. Mix until smooth, then add the broccoli
stalks.
- Melt the butter in a saucepan, remove it from the heat and stir in the bread crumbs.
- Line the baking dish with about three-quarters of the buttered bread crumbs, pushing
them up the side of the dish to form a loose crust. Spoon in the cheese mixture
and then sprinkle with the remaining buttered bread crumbs. Arrange the broccoli
florets on top.
- Bake the tart in a 350°F (ISO°C) oven for about 40 minutes, until it is firm. Serve
warm or cold.
SPINACH & RICOTTA TART
Substitute 1 packed cup (250 g) chopped cooked spinach for the broccoli or use a
mixture of chopped cooked spinach and sauteed diced red pepper.
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