Cauliflower Broccoli Tart with Almond Flakes

Ingredients

• 350 g puff pastry (frozen)
• 350 g broccoli florets
• 350 g cauliflower florets
• Salt
• 200 ml heavy cream
• 4 eggs
• Pepper (ground freshly)
• 1 pinch nutmeg (freshly ground)
• 100 g feta cheese
• 2 tbsp almond flakes

Instructions

1. 1.

   Let the puff pastry thaw side by side.

2. 2.

   Wash the broccoli and cauliflower, blanch in boiling salted water for 4–5 minutes, drain, shock in cold water, then let drain.

3. 3.

   Whisk the cream with the eggs and season with salt, pepper and nutmeg. Cube the feta. Roll out the pastry on a lightly floured surface and line a tart pan, shaping a high rim. Distribute the broccoli and cauliflower inside and pour over the egg‑cream mixture.

4. 4.

   Sprinkle with feta and bake in a preheated oven at 200 °C (fan: 180 °C; gas: level 3) for 35–40 minutes until golden brown. Sprinkle almond flakes over the tart 10 minutes before the end of baking, then bake through. Remove the finished tart from the oven and serve immediately.