Search This Blog

Saturday, February 19, 2011

Broccoli and ham torte

It's scrumptious and delicious, with a creamy sauce made of eggs, Parmesan and cream. We particularly enjoy this sauce with liquefied almost-cooked egg in many other savory tarts. Quite consistent with a fresh green side given by the broccoli and chives. Nice for both cold and warm days. 

Ingredients (serves 4):
  • 400 g broccoli florets
  • 1/2 teaspoon granulated garlic (garlic powder)
  • 250 g flour
  • 125 g butter
  • 5 eggs
  • 3-5 potatoes
  • pinch of sugar
  • salt and pepper
  • 50 g Parmesan
  • 100 g low-fat ham
  • white pepper
  • 125 ml cream
  • 15 g chives
Preheat the oven at 200 degrees C.
Boil the potatoes for 30-40 minutes:

Clean the broccoli florets (or separate them from the main stem):

Then, put 500 ml salted water to boil, add the powder garlic and the broccoli and boil for 5 minutes:

Put one egg, the flour and butter, a pinch of sugar and one of salt into a mixing bowl:

Mix it into a dry-ish dough:

Coat the walls of a torte tin (ours had a 26 cm diameter) with it:

Put it in the oven and bake for 10 minutes. 
Put the remaining eggs in a bowl:

Lightly beat them, then add salt, pepper, the cream and grated Parmesan:

Take the torte shell out of the oven, peel the boiled potatoes, slice them and add to the torte:

Add the broccoli and finely chopped ham:

Add the egg-cream mixture:

Put it back in the oven and bake for 20 minutes. Take it out:

Add the chopped chives on top and you're done. Dig in! 

1 comment:

  1. I followed you from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this broccoli widget at the end of this post so we could add you in our list of food bloggers who blogged about broccoli,Thanks!


Related Posts Plugin for WordPress, Blogger...