Broccoli tart

Ingredients for 8 servings:

• 350 g flour
• 1 tsp, leveled salt
• 1 tsp, leveled paprika powder
• 1 tsp, stripped thyme, dried
• 150 g butter
• 6 tbsp water, cold
• 400 g broccoli, cut into florets
• ½ onion(s), diced
• 50 g butter
• 2 tbsp flour
• 250 ml vegetable stock
• 250 ml milk
• 150 g cheese (Gouda), grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian, without eggs

For the dough, knead all ingredients in a food processor until smooth. The dough doesn’t need to rest in the refrigerator; it can be rolled out immediately and placed in a 30 cm tart tin. Pull up a small edge (2 cm). Prick the base with a fork and pre-bake at 190°C for 20 minutes. Meanwhile, for the filling, pre-cook the vegetables in lightly salted water for 10 minutes until not too soft, drain, and then cut into approximately 0.5 cm thick slices. Spread on the base. Melt the butter in a saucepan, sauté the diced onion until translucent, add the flour, and sweat. Deglaze with the stock and milk, stir well, and bring to a boil. Stir in 100 g of Gouda cheese, melt, season well, and pour the sauce over the broccoli. Sprinkle with the remaining cheese and return to the oven for another 10 minutes, until the cheese bubbles.