Mt Kyeburn and Broccoli Tart

Mt Kyeburn and Broccoli Tart

Ingredients:

• 250g shortcrust pastry sheets
• ½ Tablespoon oil
• ½ Tablespoon butter
• 1 medium leek, sliced
• 300g broccoli, cut into bitesize pieces
• 3 cloves garlic, minced
• 2 eggs
• 2 Tablespoons sour cream
• ½ teaspoon black pepper
• ½ teaspoon salt
• 100g Mt Kyeburn cheddar, grated
• 30g walnut halves, chopped

Instructions:

• Preheat the oven to 190°C
• Lightly grease pan and gently lay the pastry over the top
• Place a smaller cake tin (or similar) in the centre of the pan – this will stop the pastry from puffing up in the centre as it blind bakes. Bake for around 15 minutes, until the pastry is just beginning to crisp up.
• Heat the oil and butter in a frying pan, add the chopped leek and broccoli. Cook for a few minutes over a medium heat. Add the garlic for the final couple of minutes of cooking.
• Add the eggs and sour cream to a bowl, along with salt and pepper. Mix well with a fork, then add the grated cheese, and mix again.
• When the pastry has finished blind baking, trim the edge of the pastry with a knife.
• Add the cooked leeks and broccoli to the pastry case, and spread them out into an even layer. Scatter the chopped walnuts on top, then pour over the egg mixture. Most of the grated cheese will settle on the top of the vegetables, while the egg sinks through.
• Return to the oven for a further 25-30 minutes, until the egg has set and the cheese is golden brown and crispy. Remove from the pan and serve.

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