by MaryMaryCulinary
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my 11 recipes »
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MaryMaryCulinary's Notes:
Expand1.5 cups all-purpose flour Ask a question about this ingredient
0.5 cups unsalted butter, cubed and chilled Ask a question about this ingredient
0.5 teaspoons salt Ask a question about this ingredient
3-7 tablespoons ice water Ask a question about this ingredient
Combine flour and salt in a food processor and pulse to combine. Add butter and pulse until it is broken up and partly incorporated. When some pieces are tiny, but some are still the size of peas, it is ready.
Ask a question about this stepAdd 3 tablespoons water and pulse. You do not want the pastry to form a ball in the food processor. Open it and grab a handful of the crumbs. If you can squeeze them to form a ball it is ready. If not, add more water in small increments.
Ask a question about this stepFlatten dough into a disc and wrap in plastic. Refrigerate for a few hours.
Ask a question about this stepRoll dough on a lightly floured surface to a 13" circle. Transfer to a 9" or 10" springform pan/deep tart pan/deep dish pie plate. If using a springform, trim dough so it is 2" high. If using a tart pan, trim dough so edges extend just past top of dish. Chill for 30 minutes.
Ask a question about this stepPreheat oven to 375F. Place a greased sheet of foil (greased side down) over pastry and fill with dried beans. Bake for 15 minutes. Remove foil and beans carefully and bake crust for another 10 minutes or so, until set and pale golden. Set aside to cool on a rack while you prepare filling.
Ask a question about this step10 ounces broccoli florets, about 1" wide at top Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
8 ounces washed, thinly sliced leeks (I used 3) Ask a question about this ingredient
3 ounces blue cheese, crumbled Ask a question about this ingredient
4 eggs Ask a question about this ingredient
1 cup half and half cream Ask a question about this ingredient
2 tablespoons fresh chopped dill (optional) Ask a question about this ingredient
Blanch the broccoli florets for 3-4 minutes* in boiling salted water. Drain and rinse well with ice water to stop the cooking. Drain again and blot dry with paper towels. Set aside. *You don't want crunchy broccoli here--I like mine tender but still firm.
Ask a question about this stepHeat butter over medium-low heat and add leeks, along with a pinch of salt. Saute until very tender but not browned, about 10 minutes. Set aside to cool slightly.
Ask a question about this stepBeat eggs, cream, dill, 1/4 teaspoon salt and a generous grinding of pepper together. Spread leeks evenly in bottom of tart shell, cover with broccoli florets and top with cheese. Carefully pour custard mixture over top (I do this while it's in the oven to minimize spilling).
Ask a question about this stepBake at 375F for 40-50 minutes. I mistakenly used a 9" pan for mine, so it took the longer time. When done, the centre will still be a bit wobbly, but it will set as it cools.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
