Vegetable and blue cheese tart

A wonderful savoury tart with vegetables and blue cheese – I could happily eat it every day ;). It features a tender curd cheese pastry base, topped with broccoli, cauliflower, cherry tomatoes and two types of cheese. It’s absolutely delicious served warm, straight from the oven. Perfect as a light lunch or dinner, especially on warmer days – you can prepare it in advance and simply bake before serving. You won’t be disappointed!

Ingredients for the pastry base:

• 125 g butter
• 125 g curd cheese, finely ground
• 125 g strong white bread flour
• a pinch of salt
• ½ teaspoon baking powder

All ingredients should be at room temperature.

In a mixing bowl, blend the butter and curd cheese until well combined. Add the remaining ingredients and mix to form a dough. It may be slightly sticky – lightly dust with flour and chill in the fridge for at least 30 minutes.

Roll out the chilled dough and line a 25 cm tart tin (previously greased and lightly floured). Chill again for 1 hour.

Prick the base with a fork and pre-bake at 200°C for about 15 minutes, until lightly golden.

Ingredients for the vegetable and cheese filling:

• 200 g broccoli florets
• 200 g cauliflower florets
• 1 tablespoon rapeseed oil
• 1 onion, finely chopped
• 100 g cherry tomatoes, halved
• 75 g blue cheese, crumbled
• 75 g Cheddar cheese, grated
• freshly ground black pepper

Cook the broccoli and cauliflower separately in lightly salted water until al dente (broccoli will cook faster). Drain well and set aside. Sauté the onion in the oil. Spread it over the pre-baked tart base (including the oil from the pan).

Arrange the broccoli and cauliflower over the base. Scatter both cheeses between and over the vegetables. Add the cherry tomatoes, pressing them slightly into the filling. Season with freshly ground black pepper.

Bake at 180°C for about 25 minutes. Remove and serve warm (best) or at room temperature.

Enjoy!

Recipe source – Nordic Bakery Cookbook by Miisa Mink.