200°C · 15-20 minAllergens
Gluten
Lactose
Selderij
Ei
Sulfiet
MosterdOttolenghi's Broccoli Tart
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. 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, good Fourme d'Ambert and Parmesan cheese are included in this tart, along with roasted hazelnuts. You will receive a crunchy salad dressed with a refreshing ginger mustard dressing. The salad is different from the photo.
Ottolenghi's Broccoli Tart
Broccoli, leek, cucumber, carrot, chioggia beet, celeriac, pumpkin, fresh chives and tarragon, hazelnuts, Fourme d'Ambert (pasteurised blue cheese), Parmesan cheese, ricotta, pasteurised free-range egg, coarse mustard, puff pastry, white wine vinegar, homemade ginger mustard dressing (sunflower oil, ginger syrup, coarse mustard, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt.
Allergens: ei, gluten, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Remove the broccoli tart from the dish and heat uncovered on the baking paper for 2-3 minutes. The puff pastry will not remain crispy in the microwave. Serve with the salad (cold).
Oven — 200°C, 15-20 minMarleen's choice
Remove the broccoli tart from the dish and heat uncovered on the baking paper for 15-20 minutes. Serve with the salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.