chefspencil: Broccoli Pie (Tart)

This delightful vegetarian broccoli pie (tart) that will revolutionize the way you enjoy this vibrant and healthy vegetable. The recipe offers a smart and innovative twist, transforming broccoli into a delicious tart that the whole family will love.

The combination of the buttery crust, tender broccoli, earthy mushrooms, and creamy filling is a harmony of flavors that will captivate your taste buds. Whether enjoyed as a main course or a delightful side dish, this broccoli pie will be a showstopper at any gathering.

This recipe is made with a mix of three cheeses: Parmesan, Feta and Graviera cheese. The latter is a popular Greek cheese that has a mild savory taste. If you don’t have Graviera cheese in your pantry, you can substitute it with Gruyere or Fontina cheese.

Enjoy this delicious broccoli pie recipe by Greek celebrity chef Giorgos Tsoulis.

Broccoli Pie (Tart)

Delicious tart with broccoli! A smart and healthy way for everyone to eat broccoli at home!

Course Apetizer, Main Course

Cuisine International

Prep Time 1

Cook Time 2 15

Total Time 3 15

Servings servings

Author Giorgos Tsoulis

Ingredients

For the tart:

250 g all-purpose flour
1 pinch salt
100 g butter cold, cut into cubes
60 ml water
2 egg yolks one mixed with a bit of water for egg wash (i.e. spreading over the dough)

For the filling:

400 g broccoli cut into florets
15 ml whole milk
150 ml whole cream
3 medium eggs
50 g parmesan cheese grated
100 g graviera cheese grated (or Swiss, Gruyere Cheese)
100 g feta cheese grated
¼ bunch spearmint finely chopped
1 tsp paprika sweet
1 tbsp thyme finely chopped
300 g white mushrooms cut into 4 pieces
salt
pepper
extra virgin olive oil

Metric – US Customary

Instructions

For the dough:

In a large bowl, add the flour, salt and butter. Wearing disposable gloves, we begin to rub the butter with the flour with our fingers, until the mixture looks like crumbs.
Add the water, 1 egg yolk and knead until you create a smooth dough.
Shape the dough into a disc, wrap it in plastic wrap and put it in the refrigerator for 1 hour.
Preheat the oven to 160°C ( 320°F) in fan mode.
Place 2 sheets of parchment paper on a workbench and sprinkle with flour. Using a rolling pin, roll out the dough between the parchment paper sheets. If the dough sticks, sprinkle it with a little more flour.
Grease with butter and flour a round tart pan, 26 cm (10 inches) in diameter, with a removable bottom. Spread the dough into the tart pan, pressing it well, so that it sticks to the bottom and sides of the pan.
Pierce the bottom of the tart with a fork in many places. Cover the dough with plastic wrap and put some weight (beans, lentils or baking weights) on it, so that the dough does not rise during baking.
Bake for 30 minutes and remove the tart base from the oven and brush it with the yolk spread. Raise the temperature to 180°C (360 °F), bake again until golden and set the base aside.
Lower the oven temperature to 160°C (320°F) in the fan mode.

For the filling:

Place a small pot, with enough salted water, over high heat. Once the water starts to boil, add the broccoli and boil for about 10 minutes. Remove with a slotted spoon and move to a bowl with water and ice.
In another bowl, add the milk, cream, eggs, parmesan cheese, graviera cheese, feta cheese, spearmint, paprika and thyme. Season with salt and pepper and mix very well with a hand whisk, until the mixture is even.
Spread the broccoli and mushrooms over the base of the tart, place it in the oven and carefully pour the filling mixture.
Bake the tart for 1-1 ½ hours, until golden. Set it aside to cool and serve.