print this page 
STILTON AND BROCCOLI TART
Organic Light Brown Plain flour
This rich, crisp pastry is easily made in a food processor. The pastry case is baked blind then filled with blanched broccoli florets and topped with crumbled Stilton – it’s a good way to use up odds and ends of cheese. Delicious when eaten warm with a tomato salad.
Cuts into 6 slices
For the pastry:
- 175g Marriage’s Organic Light Brown Plain flour
- A good pinch of salt
- 50g walnut pieces
- 100g unsalted butter, chilled and diced
- 1 large free-range yolk plus 1-2 tablespoons cold water
For the filling:
- 400g broccoli florets
- 100g Stilton
- 3 large free-range eggs
- A 200g carton half-fat crème fraiche
- 100ml milk (not fat-free)
- a small bunch chives
- salt and pepper
23cm/8½in loose-based flan tin and a baking tray
To make the pastry: put the flour, salt and nuts into the bowl of a food processor and ‘pulse’ to finely chop the nuts to a fine powder. Add the butter and run the machine until the mixture looks like fine crumbs. With the machine running, add the egg yolk and water through the feed tube and process until the mixture just comes together. If there are dry crumbs or the dough seems very crumbly, work in a little more cold water. Wrap and chill the dough until firm – about 20 minutes. Turn out onto a lightly floured worksurface and knead for a couple of seconds until smooth.
Roll out the dough to a circle about 27cm across then use to line the flan tin: roll the dough gently around the rolling pin and lift it over the tin. Gently unroll the dough so it drapes over the flan tin. Carefully press the dough on to the base and up the sides so there are no packets of air or holes. Roll the rolling pin over the top of the tin so the excess pastry is cut off. If necessary, gently neaten the rim with your fingers. Prick the base several times with a fork. Chill for 20 minutes.
Bake the pastry blind: heat the oven to 190°C, 375°F, Gas Mark 5. Line the pastry case with sheet of non-stick baking parchment (if you crumple it up into a ball then smooth it out the paper will fit in easily). Weigh down the base with ceramic or dried beans then bake for about 15 minutes until firm. Carefully remove the paper and beans and bake the empty case for a further 5 minutes until crisp. Remove from the oven and leave to cool whilst preparing the filling.
Reduce the oven temperature down to 160°C, 325°F, Gas Mark 3 and place an empty baking tray in to heat.
Using a small knife divide the florets into smaller ones; bring a pan of water to a boil, add the broccoli and stir well. As soon as the water returns to a rapid boil remove the pan from the heat and drain the broccoli. Rinse gently under the cold tap to quickly cool. Drain very thoroughly then arrange in the pastry case. Crumble the Stilton over the top. Combine the eggs with the crème fraiche and milk in a large jug. Snip the chives into the mixture and season well. Whisk to combine then pour over the broccoli and cheese.
Set the tart on the heated tray and bake for about 40 minutes until firm and slightly golden. Remove from the oven and leave for about 10 minutes before cutting. Best eaten the same day.
