Broccoli and prosciutto tart

Name: Broccoli and prosciutto tart
Ingredients: 1 round sheet of pastry; 1000 ml water; 300 g broccoli; 200 g sliced prosciutto; 200 g grated cheese; 3 eggs; 300 ml heavy cream; 1/4 teaspoon salt; 1/4 teaspoon white pepper; 1/8 teaspoon nutmeg

Appetizers - Broccoli and prosciutto tart by Janeta P. - Recipia

Prosciutto strips brown on top of the broccoli florets and cheese in this broccoli and prosciutto tart. Eggs and cream bind the filling in a tender crust, with a soft center and a browned top. I cut the broccoli into small florets, just the right size to fit easily on a fork. Prep: 15 minutes. Cook: 35 minutes. Rest: 0 minutes. Total time: 50 minutes. Serves: 6. Approximately 520 kcal and 24 g protein per serving.

Ingredients

1 round sheet of pastry
1000 ml water
300 g broccoli
200 g sliced prosciutto
200 g grated cheese
3 eggs
300 ml heavy cream
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg

Preparation

1. If the pastry is frozen, thaw it before rolling it out. Preheat the oven to 180°C. 2. Boil the broccoli in 1000 ml of water for 5 minutes, until the florets are tender but still hold their shape. Drain well. 3. Place the pastry in a tart pan. Put 100 g sliced prosciutto on the bottom of the tart, then add the broccoli and grated cheese. 4. Beat the eggs with the cream, 1/4 teaspoon salt, 1/4 teaspoon white pepper and 1/8 teaspoon nutmeg until smooth. 5. Pour the mixture over the filling. Cut 100 g prosciutto into thin strips, scatter them on top and bake the tart for 30 minutes, until browned.

Notes

Keep covered in the fridge for up to 3 days; if you make it ahead, you can warm it gently before serving. With a green salad on the side, a slice is reminiscent of a baked omelet, but the crust makes it easier to hold. I choose broccoli with firm stems and compact heads, and keep the florets roughly the same size. To use mushrooms instead of broccoli, cook them first until no liquid remains in the pan. I adjust the portions to the number of people, and if there are more of us, I make an extra tart. The pastry contains gluten, and the cheese and cream are dairy; eggs are also part of the filling.