Broccoli and Tomato Tart

Ingredients

• 500 g broccoli florets
• Salt
• 6 tomatoes
• 1 sheet of puff pastry (275 g)
• 400 g cream cheese
• 5 eggs
• 100 ml whipping cream
• pepper from grinder

Instructions

1. 1.

   Blanch the broccoli in boiling salted water for 2-3 minutes and immediately shock it into ice water. Drain well. Remove stems from the tomatoes, blanch them for 30 seconds in boiling water, rinse cold, peel, slice into strips and deseed.

2. 2.

   Preheat the oven to 180 °C fan.

3. 3.

   Line a tart pan with parchment paper and lay out the puff pastry. Beat the cream cheese with a fork and mix in the eggs and whipping cream. Season with salt and pepper.

4. 4.

   Spread the broccoli and tomatoes over the pastry and pour the cream cheese mixture on top. Bake in the preheated oven for about 40 minutes, reducing the temperature to 160 °C after 25 minutes.