Like cauliflower, the humble broccoli has had a bit of a renaissance. Blanching the veg is an important step, otherwise it gets a little bit too browned and loses a bit of its sweetness. This dough is not your typical butter crust, it includes dry yeast which gives it an interesting, shortcrust-like texture.
- 100ml warm water
- 70ml milk
- 7g yeast
- 70ml olive oil
- 200-220g plain flour
- 300g broccoli, stalk peeled and sliced into rounds, head broken into florets (about 1 large broccoli)
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 2 tsp chopped thyme leaves
- 90ml cream
- 45g grated cheddar
- parmesan cheese, to serve
- To make the dough, combine the warm water with the milk and add in the yeast. Stir to dissolve and wait for the yeast to become foamy, this shouldn't take more than 10 minutes. Add in the olive oil and a good pinch of salt.
- In a mixing bowl, add the flour followed by the wet ingredients and use a wooden spoon to only just mix it together. The mixture should be slightly crumbly and not sticky – you may need to add in a little more flour. Immediately press the dough into a fluted tart mould (22-25cm wide) so that it evenly covers the base and comes ¾ of the way up the sides. Cover with a tea towel and refrigerate while you prepare everything else.
- Bring a pot of salted water to the boil. Blanch the broccoli for 2 minutes, just until they begin to become tender but are still bright green. Drain from the water and let cool. When cool enough to handle, slice the broccoli into thick slices.
- To caramelise the onions, place a medium saute pan on the stove over low,medium heat. Add in the olive oil and the onions and a pinch of salt and cook low and slow for about 15-20 minutes until the onions become caramelised and sweet. Add in the thyme and stir to combine. Empty into a bowl to cool and set aside.
- Preheat oven to 165C fan-forced (185C conventional).
- Remove the tart shell from the fridge, and press the crust down again as it will have puffed a little due to the yeast. Spread the caramelised onions on the base, then cover the onions with the broccoli, arranging in right to the edges. Pour the cream over and place the tart on a tray and into the oven for 25 minutes. Top with the grated cheddar and bake for a further 20-25 minutes, until the broccoli is roasted and the cheese is browned and bubbly. Remove from the oven and finish with grated parmesan cheese and a good crack of black pepper, and serve.