500g Sprouting Broccoli, cut into florets
300g Puff pastry dough, thawed if frozen
250g Mild fortina cheese, grated
25g Butter
1 Egg yolk, lightly beaten
1 Quantity Bechamel sauce
plain flour, for dusting
pinch of freshly grated nutmeg
salt
1 - Preheat oven to 180C/350F/GM4. Line a tart or quiche tin with baking parchment.
2 - Parboil the broccoli in salted water for about 5 minutes. Drain and chop, leaving the florets whole.
3 - Melt the butter in a pan, add the broccoli and a little salt and cook over a low heat, stirring occasionally for 5 minutes, then remove from the heat.
4 - Roll out the pastry on a lightly floured surface and line the prepared tin, trimming the edges. Prick the base all over with a fork.
5 - Mix half the fontina with the nutmeg and sprinkle evenly over the pastry base. Arrange the broccoli on top.
6 - Mix the remaining fontina with the bechamel sauce and pour over the broccoli. Roll the pastry edges over and brush with the egg yolk. Bake for approx 40 minutes.
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