Brussel Sprout & Gorgonzola Tart

Ingredients

• 300g brussel sprouts, cut in half or broccoli
• 4 eggs
• 200ml crème fraiche or double cream
• handful flat-leaf parsley, chopped
• Salt and pepper
• 25cm tart case, baked blind
• 150g crumbled Gorgonzola or Stilton

Heat the oven to 180C/350F/gas mark 4.

Steam the brussel sprouts until just cooked, leave in the colander to dry.

Mix together the egg and cream, add the chopped parsley and season.  Spread the cooled broccoli over the base of the tart case.  Add the Gorgonzola to the tart, packing it into the gaps and making sure the tart is nice and full.  Pour over just enough of the egg mixture to reach the rim of the case.  Bake for 20 minutes, until just set.

Remove and leave to cool slightly before serving.  Serves four.

Mediterranean Tart

My daughter is struck with the worst case of Hay fever (any remedies welcome).  We have been house-bound  for ages in this glorious weather!  She is cooking the Tart with a little help from her sous chef.  At seven years old, it's a great activity bringing together lots of different skills, as well as having the satisfaction of making something delicious.

Parmesan Pastry: as previous blog

Roll out the pastry thinly on a lightly floured surface and line one 20cm flan tin.  (The left over bits of pastry can be baked to a make for nice savoury biscuits.)  Cover and chill for about 20 minutes.  Prick the base several times with fork and bake blind at 200c for about 15 minutes or until crisp and golden brown.

450g onions, peeled and fine sliced
2 tablespoons olive oil
1 teaspoon of dark brown sugar
50g sun dried tomatoes in oil, chopped
125g feta cheese
2 tablespoons basil, chopped

Meanwhile heat the oil in a large frying pan, add the onions and saute over a high heat, stirring until they begin to brown, about 5-6 minutes.  Stir in the brown sugar and cook for a further 3-4 minutes until the onions caramelise.  Allow to cool slightly.

Add the sun dried tomatoes, crumble the feta cheese and mix together with the onions.  Fill the tart and sprinkle with the basil.  Season with Pepper.



Enjoy.