Broccoli and Stilton Tart Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold butter, cubed</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">3-4 tbsp ice-cold water</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">300g broccoli florets</li> <li class="ingredients-single-item">150g Stilton cheese, crumbled (or other strong blue cheese)</li> <li class="ingredients-single-item">3 large eggs</li> <li class="ingredients-single-item">250ml double cream</li> <li class="ingredients-single-item">1 medium onion, finely chopped</li> <li class="ingredients-single-item">2 garlic cloves, minced</li> <li class="ingredients-single-item">1 tbsp olive oil</li> <li class="ingredients-single-item">1 tsp fresh thyme leaves (or 1/2 tsp dried)</li> <li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li> <li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23-25cm loose-bottomed tart tin</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Rolling pin</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. In a large bowl, rub the cold cubed butter into the flour and salt until the mixture resembles fine breadcrumbs. This technique keeps the pastry flaky by preventing the butter from melting completely into the flour. Add the ice-cold water a tablespoon at a time, mixing with a knife until the dough just comes together - avoid overworking as this develops gluten and makes the pastry tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Form the dough into a disc, wrap in cling film and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, ensuring your pastry will be tender and won't shrink excessively during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the pastry is chilling, prepare your filling. Blanch the broccoli in boiling salted water for 3 minutes until just tender but still vibrant green. Immediately plunge into ice water to stop the cooking process (this maintains the color and prevents overcooking). Drain well and set aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 180°C (160°C fan). Heat olive oil in a pan over medium heat and gently sauté the onion for about 8 minutes until soft and translucent. Add the garlic and thyme, cook for another minute until fragrant. Remove from heat and allow to cool slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> On a lightly floured surface, roll out the chilled pastry to about 3-4mm thickness, creating a circle large enough to line your tart tin with a little excess. Carefully drape the pastry over your rolling pin to transfer to the tin, then gently press into the corners without stretching the dough. Trim any excess leaving a slight overhang to allow for shrinkage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is just starting to color but not fully cooked. This prevents the dreaded 'soggy bottom' by creating a barrier between filling and pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> In a bowl, whisk together the eggs and double cream. Season generously with salt, black pepper, and the freshly grated nutmeg - this seasoning is crucial as the custard base needs to stand up to the strong Stilton flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Scatter the cooled onion mixture over the base of the pastry case. Arrange the blanched broccoli florets evenly throughout, then sprinkle over about two-thirds of the crumbled Stilton. The cheese distribution is important - some will melt into the custard while the rest creates pockets of intense flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Carefully pour the egg mixture over the filling, ensuring it gets into all the gaps. Scatter the remaining Stilton on top. If any filling threatens to spill over the edges, stop pouring - it's better to have slightly less filling than an overflow in the oven! </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake in the preheated oven for 25-30 minutes until the filling is set with just a slight wobble in the center and the top is lightly golden. The tart will continue cooking slightly from residual heat when removed from the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the tart to cool in the tin for at least 15-20 minutes before removing - this resting time allows the custard to set completely and makes it easier to slice cleanly. Serve warm or at room temperature for the best flavor development, as cold temperatures can dull the nuanced taste of the Stilton. </li> </ol>