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!
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!
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