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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!

    ReplyDelete

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