Just use puff pastry !!!
When you are in the dark… just use puff pastry. Throw on a leftover ingredient, or simply a nice crunchy fresh vegetable with a little cheese and creativity, and you are in the game.
This Four Cheese Broccoli Tart is delicious and can be eaten cold or warm, is so easy to make and can be prepped ahead.
Cut into squares, it’s an ideal appetizer, or a turn it into a meal for diner by accompanying it with a side salad, or a fruit for Sunday brunch.
Every bite is delicious.
The broccoli truly remains the main star of this elegant tart, and yes I love my broccoli. Not only it is delicious, but it also has many virtues for your health. Hey, I’m not the only one to love broccoli, so does Helen, my friend from the blog Well Being Secrets. Check out her 43 Science-backed health benefits of broccoli to see what I mean. 43!!! That’s good reasons to eat broccoli to me! Wouldn’t you agree?!!
This delicious vegetable is brought to life in my tart recipe with cheesiness in every bite and a kick of roquefort crumbles here and there. It is delicately accented with the beautiful bittersweet and peppery aroma of the tarragon… oh tarragon !!! Something with such a non-elegant name for an herb so divine in flavor and character.
In under 45 minutes, you will have glorified your broccoli and brought an organic fresh tart onto the table.
- 1 pack puff pastry
- 4 cups broccoli, cleaned and lightly steamed
- 2 tbsp creole seasoning
- 1 cup Mozzarella
- 1 cup Gruyère
- ½ cup Manchego
- ½ cup Roquefort
- 1 tsp tarragon
- Sea salt & Cracked fresh black pepper to taste
- Thaw you puff pastry according to package.
- Preheat your oven at 375°F.
- Line a baking sheet with a little cooking spray and a little flour, to prevent from sticking (or use a piece of parchment paper)
- Thrown on it a couple scoop creole seasoning (garlic, leak and parsley blend) and spread throughout.
- Spread the mozzarella on top then the gruyère cheese.
- Cut your lightly steamed broccoli and arrange them nicely on top. Add some sea salt and cracked fresh black pepper.
- Top with your Manchego and crumbled pieces of Roquefort here and there.
- Stick into your warm oven for 35 minutes or until gold and crispy.
- Throw on your tarragon (adding it at the last minute is important to preserve its aromas, which the heat will tone down).
- Let cool 10 minutes.
- Cut into squares and serve warm.