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 unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2-3 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 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">100ml whole milk</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 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><li class="ingredients-single-item">1 tbsp olive oil</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or dried rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl or food processor, combine the flour and salt. Add the cold cubed butter and rub it in with your fingertips (or pulse in the processor) until the mixture resembles fine breadcrumbs. The cold butter creates pockets of steam during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough as this develops gluten, making the pastry tough rather than tender. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan/375°F). 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. Carefully drape the pastry over the tin, gently pressing it into the corners without stretching. Trim the excess, leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prick the base with a fork, line 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 lightly golden and feels dry to the touch. This crucial step prevents a soggy bottom in your finished tart.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare your filling. Blanch the broccoli florets in boiling salted water for 2 minutes until just tender but still bright green. Immediately plunge into ice water to stop the cooking process and preserve the vibrant color. Drain thoroughly and pat dry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat the olive oil in a frying pan over medium heat. Add the diced onion and cook gently for 5-7 minutes until softened but not colored. Add the minced garlic and thyme leaves, cooking for another minute until fragrant. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large jug or bowl, whisk together the eggs, double cream, and milk until well combined. Season with salt, pepper, and the freshly grated nutmeg. The custard base should be well-seasoned as it carries the flavor throughout the tart.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the pastry case is blind baked, trim any overhanging pastry with a sharp knife. Arrange the blanched broccoli florets evenly over the base. Scatter the sautéed onion and garlic mixture across the broccoli, then sprinkle with two-thirds of the crumbled Stilton, reserving some for the top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully pour the egg and cream mixture into the tart case, making sure everything is evenly distributed. Scatter the remaining Stilton on top. The cheese on top will develop a beautiful golden crust during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Reduce the oven temperature to 180°C (160°C fan/350°F) and bake the tart for 25-30 minutes until the filling is set but still has a slight wobble in the center – it will continue cooking from residual heat. The top should be golden brown and the edges of the pastry a deep golden color.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool in the tin for at least 15 minutes before removing. This resting period allows the custard to fully set, making it easier to slice cleanly. Serve warm or at room temperature with a crisp green salad for a complete meal. Your Broccoli and Stilton Tart will keep in the refrigerator for up to 3 days and can be gently reheated in a moderate oven if desired.</li></ol>