Broccoli and Cauliflower Tart with Scamorza

This is a recipe from my French Gourmande magazin. Typical for this week, I did not get all the ingredients listed in the recipe.

But the tart came out phantastic in my own version. Just use what is available!

This is a creamy light kind of filling. The veggies are cooked for a couple of minutes then cooled down completely before they went in to the tart. The amount of eggs mixed with the double cream made the filling so rich.

Recipe:

500 g cauliflower and broccoli

6 eggs + 1 egg yolk

200 ml double cream

2 packages ready made shortcrust pastry

Salt, pepper, Piment d'Espelette, herbes de Provence

Preheat the oven 180 

Use a fluted tart tin and place the first pastry dough in. Prick it with a fork.

Mix 6 eggs and the cream together and over season it. Pour it on top of the pastry.

Cut the cooked veggies in small florets and place them all over the mix. They should not overlap. Cut the cheeses in small chunks and throw them on top.

Unroll the second pastry and cut some holes in it. Place it on top and crimp the edges.

Mix 1 egg yolk with 1 tbsp of water and brush the top of the pastry.

Bake for 40 to 45 min. Let it sit outside of the oven for 10 min, then take it out and place it on a plate.