Ottolenghi's Broccoli Tart

Inspired by Ottolenghi, I have created my own version of 'his' broccoli tart. The flavour combination of fresh tarragon and chives with coarse mustard works perfectly together. Additionally, this tart includes good Fourme d'Ambert and Parmesan cheese. You'll also receive a crunchy cucumber pickle on the side (which is different from the salad in the photo).

Broccoli, leek, cucumber, fresh chives, tarragon, Fourme d'Ambert (pasteurised blue cheese), Parmesan cheese, ricotta, pasteurised free-range egg, puff pastry, Dijon mustard, coarse mustard, white wine vinegar, pepper and salt.

Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet.

Microwave

Remove the broccoli tart from the dish and heat uncovered on the baking paper for 2-3 minutes (1 person) to 4-5 minutes (2 or more people). The puff pastry will not remain crispy in the microwave. Serve with the cucumber pickle (cold).

Oven — 200°C, 20 minMarleen's choice

Remove the broccoli tart from the dish and heat uncovered on the baking paper for 15-20 minutes. Serve with the cucumber pickle (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy125,81 kcal

Protein7,96 g

Fat7,55 g

of which saturated3,9 g

Carbohydrates4,65 g

Dietary fibre1,86 g

Salt0,56 g

Average weight: 540 g

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